Whole baked fish is the perfect self-serve main. Just place it down the middle of the table for guests to help themselves, scooping up eggplant and yoghurt as they go.
Ingredients
Saffron yoghurt
Eggplant ezme
Method
1
For saffron yoghurt, drain saffron water into a bowl; discard threads. Add yoghurt and a drizzle of oil, season to taste and stir to combine.
2
Preheat a lightly greased barbecue or char-grill pan to high. For eggplant ezme, cook eggplant and capsicum, turning occasionally, until blackened and tender (20-25 minutes). Transfer to a large bowl and set aside until cool enough to handle. Peel eggplant and capsicum; discard skin and capsicum seeds. Place flesh in a sieve and drain for 30 minutes. Discard liquid then finely chop flesh. Combine flesh and remaining ingredients in a bowl; season to taste.
3
Preheat oven to 200ËšC fan-forced. Place fish on a lined baking tray and scatter with spice; season; roast until just cooked (30 minutes); rest 10 minutes before serving.
4
To serve, spread a large platter with yoghurt, top with ezme and fish. Sprinkle with pistachios and micro red vein sorrel.
This recipe also calls for cooling, resting (see method).
Balmain & Rozelle Spice Blend is available from Herbie’s Spices online or from specialty food shops.
Ben Dearnley
