This is a melt-in-the-mouth recipe with a Mediterranean flavor. Since the filling is dairy, it’s not appropriate for those whose minhag is not to eat fish with milk.
Cheese-and-Eggplant-Stuffed Fish Fillets in Tomato Sauce
Recipe By Temi Philip
- Cook & Prep: 40 m
- Serving: 6
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Contains:
Ingredients (16)
Fish
Tomato Sauce
Eggplant filling
Start Cooking
Prepare the Filling
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Roast the eggplants over an open flame until soft. Remove from heat and allow to cool.
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Cut the eggplants in half and scrape out the insides with a spoon. Chop coarsely and transfer to a bowl. Add remaining ingredients and mix.
Prepare the Fish
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Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut three sheets of Gefen Easy Baking Parchment Paper in half and place one half on your work surface.
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Place one fillet half on the parchment paper, skin-side down.
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Sprinkle with a bit of salt and pepper, and add two heaping tablespoons of stuffing. Cover with the second fillet half, skin-side up. Sprinkle top with salt and pepper and place a cube of butter on top. Fold the parchment paper to form a sealed package and transfer to a baking pan.
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Repeat with remaining fish fillets and filling. Bake fish envelopes for 15 minutes.
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Remove from the oven and open the parchment paper. Turn the oven to broil and broil the fish for three minutes, until lightly browned.
Prepare the Tomato Sauce
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Meanwhile, melt the butter in a saucepan and sauté garlic until golden.
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Add tomato cubes and steam five minutes. Add water, salt, and pepper. Cook 10 minutes, and then remove from heat and add basil.
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To serve: Place the fish on plates and pour three tablespoons of sauce over each portion.
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Optional: Purée sauce until smooth.
Note:
This fish can be stored in the fridge for up to two days.
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