Prep 30 m
Cook 1h : 30m


    4 kg grouper

    100 gms sea salt

    100 gms sugar

    1 ltr water

    2 kg aubergine

    350 ml olive oil

    10 gms ground black pepper

    2 kg ripe tomatoes

    2 pc garlic cloves

    400 ml tomato juice

    1 tbsp sugar

    4 pc basil leaves

    100 gms Parmigiano

    50 gms leeks

    20 gms unsalted butter

    500 ml fish stock

    100 gms sea urchin

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Ingredient Substitution Guide


1. Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.

2. For the brine: Mix salt, water and sugar, and set aside.

3. Peel aubergine, slice 6mm wide and add to the brine. Leave for 30 minutes. Pat dry and lay on grease-proof trays. Season with sea salt, pepper and olive oil. Roast for 20 minutes at 180 degrees.

4. Tomato Fondue: Sautee the tomatoes and garlic until caramelised. Add tomato juice and 1 tbsp of sugar and simmer for 20 minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.

5. Parmigiana: In a baking dish spread some of the tomato fondue to cover the bottom, place a layer of roasted eggplant slices in the sauce, and sprinkle with Parmigiano cheese. Repeat with remaining ingredients ending with Parmigiano.

6. Bake in a preheated oven for 35 mins until golden brown. Leave to cool and refrigerate. Slice accordingly.

7. Reheat at 180 degrees for 4 mins.

8. Slice the leeks into a fine julienne and fry in oil until golden brown.

9. In a nonstick pan sear the fish until golden brown. Add butter and fish stock to the pan and simmer for 4 mins.

10. Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.

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