Baked Orange Roughy With Salsa Verde and Breaded Eggplant With Garlic Aioli
By: Teanna
Published: Wednesday, December 9, 2009 - 10:39pm

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

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.