Baked Orange Roughy With Salsa Verde and Breaded Eggplant With Garlic Aioli

Photo: Teanna

Ingredients

Baked Orange Roughy

ounce Two 6 filets white fish such as Orange Roughy or Halibut

Kosher salt and freshly ground black pepper

Salsa Verde

cup parsley, roughly chopped

cup olive oil

1 garlic clove

5 anchovy fillets

Kosher salt

1/4 teaspoon fresh squeezed lemon juice

1 medium Italian Eggplant, sliced into ¼" rounds

1 loaf country or white bread, ends removed and cubed

1/2 teaspoon salt

1 teaspoon dried oregano

2 eggs, lightly beaten

Olive oil, for frying

Garlic Aioli

1 garlic clove, smashed

1 egg yolk

1 cup olive oil

Freshly squeezed lemon juice

Salt and freshly ground black pepper

Preparation

Baked Orange Roughy

Two 6 oz. filets white fish such as Orange Roughy or Halibut

Kosher salt and freshly ground black pepper.

Season filets with salt and pepper. If you are making Orange Roughy, cook at 450 degrees for 10 minutes, or until the fish flakes with a fork. If you are making Halibut, cook at 375 for 10 to 12 minutes, or until the fish flakes with a fork

Breaded Eggplant

Preheat oven to 350 F. Pulse bread in a food processor until it is finely crumbled. Bake in oven for 10 minutes, or until bread is golden brown. Add oregano and salt. Set aside.

Coat eggplant rounds lightly in egg mixture and dip in breadcrumbs so both sides are covered well.

Heat enough olive oil in a large frying pan so that it comes 1/4" up the sides on high heat. When the oil is very hot, add eggplants (do not crowd the pan) and cook 2 minutes on each side (or until the breadcrumbs are golden brown) and place on a plate lined with a paper towel. Repeat with remaining eggplants.

Garlic Aioli

Ix garlic clove and egg yolk in a bowl. Whisking all the while, slowly drizzle in olive oil and beat until the mixture emulsifies. Season to taste with lemon juice, salt and pepper.