Spiced fish with eggplant




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600 g salmon fillets

1 pcs eggplant, trimmed, cut into 1.5cm cubes

2 tbsp olive oil

2 tbsp lemon juice, fresh

400 g tomato, finely chopped

30 g parsley, fresh, chopped

1 tsp cumin, ground

1 tsp coriander seeds, ground

1 pcs red bell peppers, diced

2 tsp chili powder

0.25 tsp pepper, black ground

Active time 0 min

Ready in 25 min


  1. Place fish in a shallow bowl with 1 tablespoon lemon juice.
  2. Sprinkle with chili powder and set aside.
  3. Heat 1 tablespoon olive oil in a frying pan.
  4. Add the eggplant and bell pepper.
  5. Cook, stirring for 8 minutes.
  6. Add the coriander seeds, black pepper, and cumin seeds.
  7. Stir to coat and add the tomatoes.
  8. Cook the tomatoes for 6-8 minutes.
  9. Transfer the veggies to a bowl and set aside.
  10. Wipe the frying pan.
  11. Heat the remaining olive oil in the pan.
  12. Add the fish and cook for 3-4 minutes per side.
  13. Just before serving stir in the parsley and remaining lemon juice.
  14. Divide the eggplant between plates.
  15. Top with fish.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 418.47

Protein 33.29 g

Carbohydrate 16.84 g

Of which sugars 7.16 g

Fat 25.11 g

Of which saturates 5.93 g

Fibre 7.40 g

Sodium 186.52 mg

Good Points

High in Vitamin C

Source of Iron

High in Vitamin E

High in Potassium

Source of Copper

High in Vitamin B6

High in Folate

High in Phosphorus

Source of Pantothenic acid

High in Magnesium

High in Vitamin B12

High in Phosporus

Source of Riboflavin

High in Niacin

Source of Manganese

High in Selenium