Fish Fillets on Mediterranean Vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

On arriving in port on a small boat, when there is time, I like to get readily available fresh ingredients for a quick, simple, appetising meal, preferably using no more than two pans. When ashore, I use the smaller quantity of pasta, but eat more when I’m sailing. — Michael Wright


  • 2 tbsp olive oil
  • 8 shallots
  • 3 cloves of garlic


Heat the olive oil in a large frying pan with a lid while you peel and finely chop the shallots and garlic, then add the prepared shallots and garlic to the pan.

Deseed and roughly chop the red pepper then add it to the pan when the shallots and garlic are translucent.

Cut the aubergine and courgette in half lengthways then roughly slice them into crescents. Put them in the pan