Recipe #5676
Baked Eggplant and Trout Fillets with Basil Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 1/2 lb (816 g) trout fillets
- 8 slices of eggplant, about 1/2 in. (1 cm) thick
- 1 lemon, grated zest only
- Sauce
- 1/4 cup (60 mL) chopped fresh basil
- 1/2 tsp. (2 mL) Irresistibles curry powder*
- Salt and freshly ground pepper to taste
- 2 green onions, chopped
- 3 Tbsp. (45 mL) freshly squeezed lemon juice
- 2/3 cup (170 mL) Irresistibles extra virgin olive oil*
Preparation
Preheat oven to 300°F (150°C).
Combine sauce ingredients and whisk in olive oil.
Cover bottom of a baking dish with sauce, then sliced eggplant, and finally fish skin-side up.
Bake approximately 20 minutes, depending on thickness of fillets. Skin should peel off easily.
Using tongs, remove skin from fillets.
Using a spatula, lift out eggplant and fish, turning them over onto plates.
Spoon basil sauce over top.
Garnish with lemon zest.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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