Fish baked with eggplant and pesto
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|4 fillets||White fish, hoki or cod|
|⅓ cup||Basil pesto|
|1||Salt & freshly ground pepper|
|1||Olive oil, thickly sliced|
- Heat oven to 210 degC. Heat a frying pan with a little oil and pan-fry eggplant slices until golden brown, adding more oil as necessary.
- Arrange eggplant in a baking dish and place fish on top of eggplant. Spread pesto over fish and season with salt and pepper.
- Bake for 20 minutes or until the fish is cooked (when the flesh flakes easily).