Italian Fish Recipes - Calabrian-style Grouper Fillets (Medaglioni di Cernia Calabresella) Recipe

Ingredients

• 1 small aubergine (eggplant), finely diced

• Salt

• 6 fillets Mediterranean grouper or sea bass, about 150 g/5 oz each

• Plain (all-purpose) flour

• Freshly ground black pepper

• 30 ml/2 tbsp olive oil

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 50 g/2 oz/1/3 cup black olives, stoned (pitted) and sliced

• 3 tomatoes, skinned, seeded and chopped

• 15 ml/1 tbsp capers, chopped

• 75 ml/5 tbsp dry vermouth

Method:

1. Sprinkle the aubergine with salt in a colander and leave to stand for 30 minutes.

2. Rinse with cold water, drain and dry on kitchen paper. Toss the fish in flour, seasoned with a little salt and pepper.

3. Heat half the oil and butter in a large frying pan (skillet) and fry (sauté) the fish on both sides until golden and cooked through.

4. Transfer to a warm serving dish and keep warm. Heat the remaining oil and butter in the frying pan. Add the aubergines and fry for 2 minutes, stirring.

5. Add the remaining ingredients and simmer until the aubergine is tender and most of the liquid has evaporated.

6. Season to taste. Spoon over the fish and serve straight away.