Sea Bass Fish with Cheese and Hot Aubergine Salsa

How to make it

Succulent fish fillets topped with melting Sparkenhoe Red Leicester cheese taste superb – especially when served with a delicious aubergine and tomato salsa. This fabulous fish with cheese dish is great for a special occasion.

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.

(Courtesy of the British Cheese Board)

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