8. sea bass with ginger and honey glazed aubergines

help! my dog ate my cookbook.

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In case you missed last week’s Kitchen Diaries post, check it out here.

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Now I don’t have to say it again that I love one-pot dishes. For a lazy weekend, for minimal cooking, for easy, flavourful recipes, I always pick something from Leon’s Happy One Pot Cooking cookbook.

Also, bit of family drama with this book. My dog ate part of it. He ate the spine and part of the cover off the book, so I’ve got this munched, torn recipe book that I’ve taped together to prevent it from completely falling apart. All part of the charm of it, I suppose.

Back to the recipe ~

Aubergines are the sponges of the vegetable world. Because they have many tiny air pockets between cells, which shrink when cooked, it allows for it soak up a lot of juices and oil. This all makes for it to be so tangy, sticky and sweet. The zing of the ginger pairs nicely with the sweetness of the honey, and the chilli really just adds a bit of heat to the overall dish.

Aubergines are available all year around so it makes for a no-fuss dinner.

Sea bass with ginger and honey glazed aubergines

Ingredients

• 3 medium aubergine

• 2 tbsp of cooking oil

• 4 tbsp of honey, extra for drizzling

• 3cm of ginger, grated and peeled

• 2 limes - juice one of them

• 1 tbsp of smoked paprika (or regular if you have it)

• 4 sea bass fillets (or any white fish)

• 4 tbsp of dark soy sauce

• 2 fresh chillies or dried chilli flakes

• 2 spring onion

• Fresh coriander, to serve

Method

• Heat oven to 200°C.

• Half the aubergines through the middle, then cut into finger-sized wedges.

• In a bowl, mix the honey, ginger, lime juice, soy sauce and oil.

• Grease a ceramic baking dish with a bit of oil, add the aubergines and coat with the honey ginger mixture. Using your hands, toss together ensuring all pieces are covered. Arrange in an even layer.

• Cook for 25 minutes, turning the aubergines halfway.

• The aubergine should be sticky with a bit of heat from the ginger. Add the sea bass fillets on top. Season with salt, pepper and a drizzle of honey. Add some dried chilli flakes on top and some paprika. Since the fish is delicate, I added a drizzle of honey on top so it gets a bit of sweetness to it paired with the paprika and chilli. Cook for 10 minutes.

• To serve, place the fish and aubergine on a plate. Using a spoon, drizzle the sauce over the dish. Scatter the coriander and spring onions. Lastly, squeeze a bit of lime juice for a bit of acidity.

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If you have any cookbook or recipe suggestions? My DMs are always open @natcrx or let’s chat in the comments below!

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