Name: Spanish-style Fish with Smoky Eggplant
Total time: 55 min
Yield: 4
Ingredients: 4 small eggplants (400g); 1 medium red capsicum (bell pepper) (200g); 1 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; 12 red mullet fillets (960g), skin on; 400g (12½oz) canned cannellini beans, drained, rinsed; ½ cup (150g) whole-egg mayonnaise; 1 clove garlic, crushed; 1 tablespoon lemon juice; ¼ cup fresh flat-leaf parsley leaves; lemon cheeks, to serve

VMG Recipes