- STEP 1
Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted water for 7 minutes and drain.
- STEP 2
Meanwhile, fry the fish gently in a little olive oil, skin down, then place in a medium-sized baking dish. Fry the aubergine slices in the same pan, adding more oil if needed, allowing the fish flavours to soak into them.
- STEP 3
Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the aubergines.
- STEP 4
Whisk all the ingredients for the sauce together and pour generously over the fish mixture. Scatter the breadcrumbs over the top and place in the oven.
- STEP 5
Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
- STEP 6
Sprinkle with fresh parsley and serve with a wedge of lemon and your choice of green veg or salad.