for 4 person

Vegetables

2 tbsp	olive oil
1	garlic clove, finely chopped
1	aubergine (approx. 450 g), diced
¾ tsp	salt
a little	pepper
1 dl	water
4	anchovy fillets, dabbed dry, finely chopped
1 tbsp	marjoram, finely chopped

Fish

6	lemon sole fillets (each approx. 70 g)
½ tsp	salt
3 tbsp	tomato and olive spread
a little	olive oil

How it's done

Vegetables

Heat the oil in a non-stick frying pan, add the aubergine and garlic, season and sauté for approx. 8 mins. Pour in the water, bring to the boil, reduce the heat. Add the anchovies and sauté for approx. 2 mins. Stir in the marjoram.

Fish

Place the fish fillets (shiny silver side down) on the work surface, season with salt, cut in half lengthwise, turn. Coat the fish strips with the tomato & olive spread, roll up. Brush the steaming basket with a little oil and place in a pan. Fill the water to just below the bottom of the basket. Place the fish rolls in the basket in batches, cover and bring to the boil, cook over a medium heat for approx. 5 mins., cover and keep warm. Serve the fish rolls with the aubergines.

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