Baked Fish With Eggplant Capsicum And Butter Beans Recipes

BAKED FISH WITH EGGPLANT, CAPSICUM AND BUTTER BEANS

Baked Fish With Eggplant, Capsicum and Butter Beans image

Make and share this Baked Fish With Eggplant, Capsicum and Butter Beans recipe from Food.com.

Provided by peachy_pie

Categories Lactose Free

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
2 medium eggplants, cubed
2 red capsicums, cut into strips
3 large ripe tomatoes, diced
1 small red chili pepper, finely chopped
4 garlic cloves, crushed
1 (400 g) can butter beans, drained
salt & pepper, to taste
4 white fish fillets

Steps:

Preheat oven to 180 degrees Celcius.
Toss the olive oil, eggplant, tomato, capsicum, chili and garlic. Place in preheated oven for 10 minutes.
While the veggies are cooking, brush the fish with a little olive oil and lemon juice.
Remove the veggies from the oven, add the beans and gently toss through.
Lay the fish on top of the vegetables and cook for a further 10 minutes.

Nutrition Facts : Calories 387.9, Fat 16, SaturatedFat 2.4, Cholesterol 61.6, Sodium 333.5, Carbohydrate 39.9, Fiber 16, Sugar 13.2, Protein 25.9

CRISPY EGGPLANT WITH FISH FRAGRANT SAUCE

Crispy Eggplant With Fish Fragrant Sauce image

Fish fragrant sauce doesn't have any fish-the sweet, sour, & spicy elements in the sauce are used in Sichuan fish dishes, giving the eggplant recipe its name.

Provided by Dan Hong

Yield Serves 4-6

Number Of Ingredients 26

Ingredients

450 g (1 lb) caster (superfine) sugar
100 g (3½ oz) liquid glucose
100 ml (3½ fl oz) light soy sauce
100 ml (3½ fl oz) Chinese red vinegar
70 g (2½ oz) soy paste
2½ tablespoons Chinkiang black vinegar
2 tablespoons chile bean paste
2 tablespoons Lao Gan Ma Chili Oil (with peanuts)
1 tablespoon very finely chopped ginger
2 tablespoons finely chopped garlic
3 bird's eye chiles, very finely chopped
1 teaspoon salt
2 teaspoons ground Sichuan pepper
½ teaspoon chile flakes
50 g (1¾ oz or 1⁄3 cup) sesame seeds
15 g (½ oz) xanthan gum
60 g (2¼ oz) rice flour
60 g (2¼ oz) tapioca flour
1 teaspoon salt
Vegetable oil, for deep-frying
6 Japanese eggplants, peeled, cut into batons about 5 x 1.5 cm (2 x 5⁄8 inch)
Sprigs from ½ bunch cilantro, finely chopped
2 small long red chiles, thinly sliced into rounds
2 spring onions (scallions), finely chopped
3 tablespoons fried shallots
1 small handful of baby cilantro leaves and sesame seeds, to garnish

Steps:

Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.

BAKED FISH WITH LEMON & BLACK PEPPER

Baked Fish with Lemon & Black Pepper image

Make and share this Baked Fish with Lemon & Black Pepper recipe from Food.com.

Provided by Dancer

Categories Very Low Carbs

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fish fillet, your choice
1/2 teaspoon salt
1/8 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon fresh black pepper, Ground
1 clove garlic, minced
1 teaspoon vegetable oil
1 1/2 teaspoons lemon juice, fresh squeezed

Steps:

Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
Cover and marinate for 50 - 60 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
Place the fish in a single layer inside the baking dish, and pour the marinade on top.
Bake uncovered for 20-25 minutes.
The fish should be firm to the touch.
Fish is done when it easily flakes with a fork.
Sprinkle with lemon juice 5 minutes before serving.

Nutrition Facts : Calories 132.4, Fat 2.2, SaturatedFat 0.3, Cholesterol 62.3, Sodium 379.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 26

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