Recipe
for :
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Fish and Aubergine Gratin
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This
recipe for Fish and Aubergine Gratin comes from Seafish
- www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Fish and Aubergine Gratin
455g
(1lb) coley or pollack fillet, skinned and cubed
2 x 15ml spoon (2 tablespoons) olive oil
1 onion, chopped
1 garlic clove, crushed
1 x 10ml spoon (1 dessertspoon) paprika
1 x 10ml spoon (1 dessertspoon) tomato purée
1 small aubergine, chopped
1 x 450g jar pasta sauce
200ml (7 fl oz) water
1 x 5ml spoon (1 teaspoon) sugar
2 small courgettes, sliced
salt and black pepper
285g (10oz) pasta shapes, cooked
1 x 15ml spoon (1 tablespoon) pesto sauce (optional)
115g (4oz) Cheddar cheese
30g (1oz) Parmesan cheese, grated
How
to make Fish and Aubergine Gratin
- Preheat
the oven to 200 C / 400°F / Gas Mark 6.
- Heat
the oil in a pan. Cook the onion and garlic for 1
- 2 minutes, until soft.
- Stir
in the paprika, tomato purée and aubergine.
Add the pasta sauce, water and sugar.
- Cover
and bring to the boil, reduce the heat, and simmer
for 15 minutes.
- Add
the courgettes and cook for a further 2 minutes, season.
- Add
the pasta, fish and pesto sauce.
- Transfer
to a 1.2 litre (2 pint) ovenproof dish, top with the
cheese and cook in the oven for 20 - 25 minutes until
golden brown.
- Serve
with a green salad.
Serves
4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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