Queenfish is a member of the Trevally family, however this cooking method works well for almost any fish. It’s a great presentation for tasty fish that don’t look particularly appealing as the vine leaves provide an attractive exterior.
INGREDIENTS:
1 x 750g Queenfish fillet, skin off, bones removed
4-8 preserved vine leaves (depending on size)
4 Japanese eggplants, halved lengthwise (see notes)
Extra virgin olive oil, for brushing
Salt flakes and freshly ground black pepper, to taste
Chickpea & Fennel Salad
400g cooked chickpeas, rinsed and drained
1 bulb baby fennel, finely diced
2 large tomatoes, diced
1 small red onion, finely diced
½ cup chopped flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
METHOD:
Make the Chickpea & Fennel Salad: combine all ingredients.
Heat a barbecue or char-grill plate.
Cut the fillet into 4 portions.
Rinse the vine leaves to remove excess brine and pat dry with paper towel. Lay out 1 or 2 vine leaves per fillet (depending on size), smooth side down, and wrap around the fish, leaving some flesh exposed.
Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Cook until soft and well coloured on both sides. Keep warm until ready to serve.
Brush the wrapped fillets with oil and cook for 3-4 minutes each side, until flesh flakes easily when tested with a fork.
Divide salad between plates, top with fish and garnish with eggplant.
NOTES:
Japanese eggplants are long thin purple eggplants, sometimes also called slipper, or baby, eggplants.
ALTERNATIVE SPECIES:
Blue-Eye Trevalla, Blue Warehou, Emperor, Goldband Snapper, Mulloway, Pearl Perch, Red Emperor, Samsonfish, Silver Warehou, Snapper.