Wild black bream with burnt aubergine and Sicilian-style onions

Serve hot or at room temperature as part of a mezze, with a rice salad and something green. Serves four.

INGREDIENTS

1. 40g currants


2. 3 aubergines


3. 1 tbsp tahini


4. 1 fat clove garlic, peeled


5. Juice of a lemon


6. 2 medium-large red onions, peeled and finely sliced


7. 1 tbsp butter


8. 2-3 tbsp extra-virgin olive oil


9. ¼ tsp brown sugar


10. 2-3 tbsp pine nuts


11. 1 tbsp rapeseed oil


12. 4 fillets wild black bream, skin-on, pin-boned


13. 1 handful mint leaves, to garnish


14. Freshly ground black pepper and sea salt

METHODS

1. Cover the currants in boiling water while you prepare the aubergines and onions. Over a gas hob or a barbecue, char the aubergines, using tongs to turn them, until blistered and blackened all over and the flesh inside is completely soft (about 15 minutes); alternatively, heat the grill to high and blacken the aubergines in a roasting tin on the top shelf, turning occasionally.


2. Cut off and discard the stalk, then blitz the whole fruit, skin and all, in a food processor with the tahini, garlic and juice of half a lemon. Season well and set aside. You can make this in advance.


3. Fry the onions in a wide saucepan over a medium heat with the butter, two tablespoons of olive oil and a quarter-teaspoon each of sugar and salt, until softened – 10-15 minutes. Drain the currants and add to the pan with the remaining lemon juice.


4. Toast the pine nuts until golden, then add to the currants. Transfer to a bowl and set aside.


5. Give the onion pan a quick wipe and add the rapeseed oil. Fry the fish fillets skin-side down on a high heat for three to four minutes, until the skin is crisp, then turn and fry for a couple of minutes more, until the flesh is opaque and flakes easily.


6. Spoon the warm aubergine puree on to four plates and top first with a fish fillet and then some onions. Drizzle with the remaining olive oil, scatter with mint and serve.

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