03
Mar
2015

Gremolata fish fillets with crispy stuffed eggplant (Low Fibre)

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Serves 4, 3-4 grams of fibre per serve.
 
Ingredients - Gremolata
  • ½ cup of finely chopped continental parsley
  • ½ teaspoon of garlic powder
  • 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)
 
Ingredients
  • 1 – 2 tablespoons of olive oil
  • 3 small eggplants cut in half
  • 1 1/2 cups of plain breadcrumbs
  • 1 cup of flaked parmesan or other Italian hard cheese
  • 2 eggs
  • 1 teaspoon of powdered garlic
  • Bunch of flat continental parsley
Method
  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 patties are too dry add another egg
  5. Form into four large fitters
  6. Shallow fry in olive oil until browned on either side
 
Ingredients White fish fillets
  • 4 white fish fillets
  • Olive oil spray
  • 1 egg white
  • ½ cup of plain flour
  • Salt and pepper
Method
  1. Roll fish in egg white then coat with seasoned plain flour
  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 fitters