Roasted Snapper with Aubergine

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the cubed aubergine with 4 tablespoons of olive oil, salt, pepper, and thyme on a large baking tray. Spread in a single layer and roast for 20 minutes, stirring halfway through.

   Tip: Choose a firm aubergine and cut pieces evenly so they cook at the same rate.

2. 2

   While the aubergine roasts, pat the snapper fillets dry with paper towels. Brush both sides lightly with the remaining olive oil and season generously with salt and pepper.

   Tip: Dry fish ensures better browning and a crispier skin.

3. 3

   After 20 minutes, remove the baking tray and scatter the minced garlic and halved tomatoes among the aubergine. Nestle the snapper fillets skin-side up on top of the mixture.

   Tip: Arrange the fish so they don't overlap for even cooking.

4. 4

   Return the tray to the oven and roast for 12-15 minutes until the snapper flakes easily with a fork and the tomatoes have softened.

   Tip: Don't overcook the fish—it continues cooking slightly after removal from heat.

5. 5

   Remove from the oven and scatter fresh basil over the dish. Drizzle with lemon juice and sprinkle with lemon zest for brightness.

   Tip: Add the basil after cooking to preserve its delicate flavor and vibrant color.

6. 6

   Divide the roasted aubergine mixture among four plates and top each with a snapper fillet. Serve immediately while hot.