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£1 eachAngela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guests Hannah Waddingham and Phil Dunster of American comedy-drama series Ted Lasso on episode 2 of Dish, the Waitrose podcast. To drink, it was served with this Cocchi Rosa spritz.
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Preheat the oven to 220°C, gas mark 7. Brush the aubergine rounds all over with ½ tbsp oil. Spread out over a baking tray lined with parchment; roast for 20 minutes, turning halfway.
Meanwhile, put all except 1 tsp of the remaining oil in a small saucepan with the shallot, garlic and capers. Set over a medium heat and, when you see a few bubbles rising up, turn down the heat to medium-low and cook gently for 15 minutes. Add the vinegar, tomatoes and beans; cook gently for a further 5 minutes. Season and set aside off the heat while you cook the fish.
Heat the remaining 1 tsp oil in a medium frying pan over a medium-high heat. Pat the fish dry on kitchen paper and season. Fry, skin-side down, for 3 minutes until golden, then turn and cook for another 30 seconds. Take off the heat and leave in the pan for a final minute, ensuring the fish is fully cooked and opaque. Stir the parsley into the tomatoes and beans; pile onto plates with the aubergine and fish on top.
Angela Hartnett recommends slicing the fish skin to stop the tail curling up when cooking.
This simple, flavourful dish pairs beautifully with Fleurie Beaujolais, a fruity French red.
Typical values per serving when made using specific products in recipe
Energy | 1,729kJ/ 414kcals |
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Fat | 21g |
Saturated Fat | 3.7g |
Carbohydrates | 23g |
Sugars | 8g |
Fibre | 10g |
Protein | 29g |
Salt | 1g |
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