Meal Manager
Fish with Melitzanosalata

Fish with Melitzanosalata

Serves: 2
Dinner
Fish
Prep: N/A
Cook: N/A
Skill level:
5.0
963 kcalCalories
39 gCarbs
22 gNet Carbs
62 gProteins
65 gFats
16 gFibers
  • Preheat the oven to 200°C. Chop the aubergines into roughly 1 cm cubes, then roast them for 35–40 minutes until soft and lightly golden.
    Olive Oil (EV): 3 tbsp
    Aubergines: 3 aubergines
  • Blend the roasted aubergines with garlic, parsley, lemon juice, and olive oil until semi-smooth, keeping a little texture for depth.
    Lemon: 1 lemon
    Parsley: 2 tbsp
    Olive Oil (EV): 2 tbsp
    Garlic: 2 tbsp
  • Pan-fry the sea bass fillets in a hot non-stick pan with olive oil — 2–3 minutes skin-side down, then 1 minute on the flesh side. Reduce the heat, add butter, parsley, capers, lemon juice, salt, and pepper, and baste the fillets with the melted mixture for a couple of minutes.
    Lemon: 1 lemon
    Butter: 25 g
    Parsley: 2 tbsp
    Olive Oil (EV): 2 tbsp
    Capers: 2 tbsp
    Sea Bass (Fillets): 4 fillets
    Salt: 1 tsp
    Black Pepper: 1 tsp
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