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Snapper puttanesca with roasted garlic aioli

Michael Moore, author of the cookbook "Moore to Food"
Servings:
Serves six Servings
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Ingredients

For the roasted garlic aioli
  • 1 garlic bulb
  • 2 tablespoon mayonnaise
  • 2 tablespoon large eggplants
For the herb oil
  • 1 garlic bulb
  • 2 tablespoon mayonnaise
  • 2 tablespoon large eggplants
  • 1/2 bunch fresh chives
  • 1/2 bunch flat parsley leaves
  • 6 fluid ounce ripe roma tomatoes, halved lengthways
  • 4 fluid ounce anchovies, chopped
  • 3 1/2 ounce black olives, sliced
  • 2 ounce french shallots, finely chopped
  • 2 ounce small red chilies, thinly sliced
For the snapper
  • 1 garlic bulb
  • 2 tablespoon mayonnaise
  • 2 tablespoon large eggplants
  • 1/2 bunch fresh chives
  • 1/2 bunch flat parsley leaves
  • 6 fluid ounce ripe roma tomatoes, halved lengthways
  • 4 fluid ounce anchovies, chopped
  • 3 1/2 ounce black olives, sliced
  • 2 ounce french shallots, finely chopped
  • 2 ounce small red chilies, thinly sliced
  • 1 lemon, sliced

Preparation

Baking Directions:

Preheat the oven to 350 degrees Fahrenheit.

To make the roasted garlic aioli: Wrap the garlic in foil and roast for 25 minutes or until the garlic is tender.

Cool slightly and squeeze out the flesh.

Mash with a fork until smooth and spoon into the bowl of a food processor.

Add to mayonnaise and mix well.

Meanwhile, slice eggplants into 0.75-inch thick rounds.

Place in a colander and sprinkle liberally with fine salt.

Set aside for 15 minutes.

Rinse eggplant thoroughly and pat dry.

Pan fry eggplant slices in hot oil for one to two minutes on each side, or until golden.

Transfer to a roasting tray and bake in oven until tender.

Keep warm.

To make the herb oil:Process herbs with 3.5 fl.

oz.

oil until it’s smooth.

Strain them through a fine sieve and set aside.

Place tomatoes onto a lined flat baking tray and season with salt and pepper.

Roast in preheated oven for 45 minutes, until soft and concentrated.

Cool and chop coarsely.

Heat 1 tablespoon of oil in a large frying pan and add anchovies, olives, shallots and chili, cook for 2-3 minutes.

Stir in chopped roasted tomatoes and mix well.

Reduce heat and simmer until sauce is very thick.

Adjust seasoning to taste.

To make the snapper fillets: Season snapper fillets with salt and pepper.

Pan fry, skin side down, until crisp.

Turn and cook for a further minute.

To serve, place a piece of eggplant in the center of each plate.

Top with fish and spoon tomato sauce over the top.

Drizzle some herb oil around the plate.

Finish with a slice of lemon and roasted garlic aioli.

Recipe Tags

AmericanEasy