Choose fresh fish and small sweet baby aubergine for this great idea.

Ingredients

Fish

• 6 thick fillets, medium textured fish
• 1-2 Tblsp Moroccan Rub
• 4-5 Tblsp olive oil
• 6 small aubergines
• salt and pepper to season
• 2 Tblsp Chermoula
• 2 Tblsp sundried tomato or red pepper paste
• 2 Tblsp chopped parsley

Garnish

• extra olive oil
• whole black olives
• parsley sprigs
• 2 diced tomatoes
• Greek style yoghurt

Method

1. Sprinkle the fish with the Moroccan rub and half the olive oil. Cover and refrigerate for 1 hour.
2. Cut the aubergines in half with a sharp knife, make shallow criss cross cuts into the flesh. Rub well with the remaining olive oil, salt and pepper.
3. Panfry or barbecue over a moderate heat until the flesh in tender. Stir the chermoula, sundried tomato or pepper paste and parsley together and spread over the cut side of the aubergine halves and just warm through either in an oven or in a hot pan or barbeque.
4. Barbecue or pan fry the fish over a moderate heat for about 3 minutes each side before serving with the warm Chermoula grilled aubergines and a dollop of thick yoghurt. Garnish with olive oil, olives, parsley sprigs and diced tomatoes.

Cooks Tips

- If you do not have time to make Chermoula, use a spicy sundried tomato or red pepper paste in its place. - Small aubergines are available at good green grocers. If you do not have, use large ones, cut into thick slices.