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Delicious fiery salsa fish plated with fresh ingredients and vibrant salsa

Fish with Spicy Salsa

A delightful dish that combines the freshness of seafood with vibrant flavors of zesty salsa, perfect for quick dinners or gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 2 ripe tomatoes Deseeded and diced.
  • 1/2 tsp fresh chili Finely chopped (or substitute with 1/4 tsp red pepper flakes).
  • 2 tsp extra virgin olive oil Adds rich depth.
  • 1/4 tsp salt Essential for flavor enhancement.
  • Black pepper Freshly cracked for spiciness.
  • 1/4 cup packed basil leaves For elevating the salsa.
For the Fish and Eggplant
  • 6 slices eggplant Cut into 1cm / 1/2" thick pieces.
  • 2 fillets fish (150g / 5oz each) Perch or white fish of choice.
  • Salt and pepper For seasoning.
  • 1 tbsp plain flour To achieve a golden crust.
  • 1 tbsp oil For frying.
  • 4 slices sourdough bread Toasted for serving.

Method
 

Preparation
  1. Combine diced tomatoes, chopped chili, olive oil, salt, and black pepper in a bowl for the salsa. Let it sit for about 20 minutes.
  2. Season eggplant and fish fillets with salt and pepper, dust fish with flour, shaking off excess.
Cooking
  1. Heat 1/2 tbsp oil in a non-stick skillet over high heat. Cook eggplant slices for about 2 minutes on one side and 1 ½ minutes on the other until charred and softened.
  2. In the same skillet, add remaining tablespoon of oil, then add fish fillets. Cook for 2-3 minutes per side until golden and cooked through.
Finishing
  1. Tear basil leaves and toss them through the salsa.
  2. To serve, arrange three eggplant slices on each plate, top with fish fillet, spoon over spicy salsa and juices, and serve with toasted sourdough.

Notes

You can substitute perch with tilapia or cod. Adjust chili according to spice preference. Consider sweating eggplant beforehand to reduce moisture.