Gremolata fish fillets with crispy stuffed eggplant (High Fibre)

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Serves 4, 11- 12 grams fibre per serve.
Ingredients - Gremolata
  • ½ cup of finely chopped continental parsley
  • 1 grated garlic clove
  • 2 teaspoons finely grated lime rind
Method - Gremolata 
  1. Combine all ingredients and set aside
  2. Eggplant – (these can be made earlier and served warm or cold)
  • 1 – 2 tablespoons of olive oil
  • 2 small eggplants cut in half
  • 1 cup of wholemeal breadcrumbs
  • 1 cup of flaked parmesan or other Italian hard cheese
  • 2 eggs
  • 1 clove of crushed garlic
  • Bunch of flat continental parsley
  1. Cut off the eggplant stalks and place the eggplant halves in a large pot of boiling water keep on a rolling boil for approximately 20 minutes until the insides of the eggplant are soft, let cool and scoop out the flesh from the eggplants
  2. Drain the pulp until as dry as possible add garlic powder, chopped parsley, cheese salt and pepper to taste
  3. Add one egg if the mixture is moist enough to form a patty shape do not add another egg
  4. If the mixture is too dry add another egg
  5. Add mixture back into the eggplant shells
  6. Shallow fry in olive oil until browned on either side, concentrating on browning the top of the eggplant rather than the skin
Ingredients -White fish fillets
  • 4 white fish fillets
  • Olive oil spray
  • 1 egg white
  • ½ cup of flaxseed meal
  • Salt and pepper
  1. Roll fish in egg white then coat with seasoned flaxseed meal
  2. Spray a heavy based pan with olive oil
  3. Cook fish for 2-3 minutes either side to brown or until cooked through
  4. Serve fish topped with gremolata and fresh eggplant halves