Sea bass with red Leicester and hot aubergine salsa recipe

Succulent fish fillets topped with melting Red Leicester cheese taste superb - especially when served with a delicious aubergine and tomato salsa. This is a fabulous dish for a special occasion, yet it's really easy to make.

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 small aubergine, finely chopped
• 1 onion, finely chopped
• 1 small courgette, finely chopped
• 2 large tomatoes, skinned and chopped
• 2 tablespoons sun-dried tomato puree
• a few drops of lemon juice
• 4 x 200g (7oz) fillets of sea bass, cod or haddock
• 100g (4oz) Red Leicester cheese, thinly sliced
• salt and freshly ground black pepper
• mixed leaf salad or vegetables, to serve

Method

1. Heat the olive oil in a large non-stick frying pan and add the garlic, aubergine, onion and courgette. Cook gently over a medium-low heat until very soft, about 5 - 6 minutes.
2. Stir the chopped tomatoes and sun-dried tomato puree into the aubergine mixture. Add the lemon juice and season to taste with salt and pepper. Keep warm over a low heat.
3. Preheat the grill. Arrange the fish fillets on the grill rack and sprinkle with a little more lemon juice. Cook for about 6 - 8 minutes, turning once. To check that the fish is cooked, test with a fork - the flesh should be opaque and should flake easily.
4. Top the fish with the slices of Red Leicester cheese and grill for a few more moments, until the cheese starts to melt. Serve the fish with the hot aubergine salsa, along with salad or vegetables.