6 x brill fillets

For the chermoula

Handful coriander and mint

2 shallots

20mm piece ginger, grated

half chopped lemongrass stalk

30ml olive oil

tsp each coriander seeds, fennel seeds and black peppercorns (toasted and crushed)

1 tsp chilli flakes

1 tsp smoked paprika

1 aubergine, cut into 30mm cubes

1 finely sliced red onion

175g halved cherry tomatoes

1 clove sliced garlic

Juice half lemon

Handful chopped parsley

100ml olive oil


1. Chermoula – puree everything until very smooth, cover the fish in the sauce and chill for 2 hours minimum.

2. Heat some oil in a pan, fry the aubergines for 5 minutes, season well, drain

3. Add the onion and garlic, cook 5 minutes

4. Add tomatoes, cook 10 minutes, add oil and aubergine

5. Finally, add lemon and parsley

6. In a separate pan, brush off excess marinade. Fry fish 2-3 minutes each side

7. Serve with aubergines and top with Greek yoghurt