The inspiration for today's recipe with barramundi

I was invited to a belated Christmas party by one of my clients and long time friend on Friday at the pub in Shellharbour, a lesser know beach town 2 hours south of Sydney. I was very pleasantly surprised by the quality of the food not to mention the beautiful setting. So today I thought I would recreate the recipe for my Sunday lunch and film the process using my iPhone 7+... Here is the result, not perfect, but you get the hang of it!

Ingredients per serve

250 g of fish fillets, either snapper, barramundi, John Dory or turbot 
2 small aubergines
1 shallot finely sliced
1 quarter of a red pepper finely sliced
Extra virgin olive oil
Sesame oil
Soy sauce
White wine
White balsamic vinegar
Coriander leaves if available

Method

First in, olive and sesame oils in equal parts, then shallots and red pepper finely sliced and cooked until soft, then add the aubergines, add pepper and very little salt, as the soy sauce will provide it... Cover and cook for 10-15 minutes. Turn the aubergines half way through.
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When the aubergines are almost cooked, add the wine, the soy sauce and some white balsamic vinegar, cover and turn the heat off if you are on an electric cooker, or down on gas.

Once the fish is cooked, remove it from the pan into a plate ready to plate

For plating, simply lay some of the aubergines, shallots and peppers in the plate then lay over two fillets of fish on top. Clean the plate et voilà! Bon appétit...

John Dory on a warm salad of aubergines, shallots and red peppers with an Asian dressing