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


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December 9, 2009

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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 ΒΌ" 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

1
Baked Orange Roughy
2
Two 6 oz. filets white fish such as Orange Roughy or Halibut
3
Kosher salt and freshly ground black pepper.
4
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
5
Breaded Eggplant
6
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.
7
Coat eggplant rounds lightly in egg mixture and dip in breadcrumbs so both sides are covered well.
8
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.
9
Garlic Aioli
10
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.

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