Marinated Halibut with Spiced Aubergines

Recipe Author:
Gordon Ramsay
Healthy Appetite
Photography by Lisa Barber
Reproduced courtesy of Quadrille publishing

Publisher's Copyrighted Material
Category:  Main Course  - 


For 4 Serving(s)


  • 6 skinless halibut fillets, about 130 g each
  • 3 tbsp olive oil
  • salt and black pepper
  • 3/4 tsp ground turmeric
  • 3 large aubergines
  • 5 tbsp olive oil
  • 3 large onions, peeled and finely sliced
  • 2 tsp ground cumin
  • 3 plum tomatoes, skinned, deseeded and chopped
  • 150 g sultanas, soaked in hot water for 10 minutes
  • 2 tbsp lemon juice, to taste
  • handful of basil leaves, torn

Marinated Halibut with Spiced Aubergines Directions

  1. 1. Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle with pepper and the turmeric, and rub all over to coat evenly. Cover with cling film and leave to marinade in the fridge for a few hours or at least 20 minutes.
  2. 2. Heat the oven to 200 degrees C/ Gas 6. cut the aubergines into 3cm chunks, sprinkle with salt and leave to stand in a colander set over a bowl for 20 minutes. (Doing this prevents them from absorbing as much oil during cooking.)
  3. 3. Rinse the aubergines to remove the salt, drain well and pat dry with kitchen paper. Toss them in a large baking tray with some black pepper and about 2 - 3 tbsp olive oil. Bake for about 20 - 25 minutes until the aubergines are soft.
  4. 4. Meanwhile, heat the remaining 2 tbsp olive oil in a pan. Add the onions and some seasoning and sweat over a medium heat for 8 - 10 minutes until soft. Add the cumin and fry for a few more minutes until the onions are lightly caramelised. Take off the heat. When the aubergines are ready, add them to the onions with the tomatoes, sultanas, lemon juice and salt and pepper to taste.
  5. To cook the fish, heat a large non-stick frying pan and fry the fish fillets for 2 minutes on each side - they should feel just firm when lightly pressed. Leave to rest for a minute or two, while you reheat the spiced aubergines. Pile these onto warm plates and top with the halibut fillets. Scatter the basil around and drizzle over a little turmeric oil from the pan.