Fish platter with ajvar

Name: Fish platter with ajvar | Asda Good Living
Total time: 1 h 45 min
Yield: 4
Cuisine: European
Ingredients: 2 Red Peppers, for the ajvar; 1 Aubergine, for the ajvar; 1 tbsp Vegetable Oil, for the ajvar; 1 tsp Olive Oil, for the ajvar; ¼ tsp Chilli Flakes, for the ajvar; 3 cloves Garlic, finely sliced, for the ajvar; 1 tsp White Wine Vinegar, for the ajvar; Use all or just some of these fish, or substitute for whichever fish or seafood you like; 500g Asda Flavoursome Half Salmon Side; 1 tbsp Olive Oil, plus extra for greasing; 300g Asda Crisp Lightly Dusted Basa Fillets; 300g Asda Extra Special Raw & Whole Jumbo King Prawns, defrosted; 180g Asda Tender Sea Bream Fillets; 245g Sardines; 3 cloves Garlic, crushed; 1 Lemon, zest and juice; 10g flat leaf Parsley, finely chopped; 1 Lemon, cut into wedges, to serve

A catch of a dish with seafood that’ll sweep you away to sunny climes. A crisp white wine would match it perfectly, too.

By Asda Good Living,15th June 2023

Cook: 1 Hour 45 Mins

Serves: 4

Price: £6.90 per serving

Nutritional Information

Each 306g serving contains

Energy
5288kj
413kcal

21%

Fat
24.8g

High
35%

Saturates
4.3g

Low
22%

Sugars
4g

Low
4%

Salt
1.29g

Med
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1728kj/413kcal

Ingredients

2 Red Peppers, for the ajvar

1 Aubergine, for the ajvar

1 tbsp Vegetable Oil, for the ajvar

1 tsp Olive Oil, for the ajvar

¼ tsp Chilli Flakes, for the ajvar

3 cloves Garlic, finely sliced, for the ajvar

1 tsp White Wine Vinegar, for the ajvar

Use all or just some of these fish, or substitute for whichever fish or seafood you like

500g Asda Flavoursome Half Salmon Side

1 tbsp Olive Oil, plus extra for greasing

300g Asda Crisp Lightly Dusted Basa Fillets

300g Asda Extra Special Raw & Whole Jumbo King Prawns, defrosted

180g Asda Tender Sea Bream Fillets

245g Sardines

3 cloves Garlic, crushed

1 Lemon, zest and juice

10g flat leaf Parsley, finely chopped

1 Lemon, cut into wedges, to serve

Method

Start by making the ajvar. Char the skins of the peppers and the aubergines over the hob flame for 10 mins, or on a barbecue. Cook until the skins are well charred then put in a colander set over a bowl. Let them cool and start to drain.

Once cold enough to handle, peel the charred skin away, remove the stems and deseed before finely chopping the flesh. Tip into a pan and add the vegetable oil. Cook, covered but stirring occasionally over a medium-low heat for 1 hr. The veg will break down and the smoky aroma intensifies. After an hour add the olive oil, chilli, garlic and vinegar and cook for a further 5 mins. Season to taste. Take off the heat and leave to cool. You can make this a day ahead and leave in the fridge.

Preheat the oven to 200°C/180°C fan/ gas 6. Put the salmon into a lightly oiled foil parcel, place on a baking tray and bake for 35 mins. Add the dusted basa fillets to the oven on a separate tray for the final 18 mins of cooking. Next, remove the heads from the prawns. Cook the prawns and sea bream and sardines according to pack instructions.

Once all the fish are cooked, transfer to a large platter. Put the olive oil in a frying pan – you can use the one already used for fish – and add the garlic. Sizzle for 1 min then pour over the fish platter.

Scatter with the lemon zest, pour over the lemon juice and then sprinkle with chopped parsley. Serve with lemon wedges and the ajvar on the side.

Serving suggestions: Serve with bread, boiled or steamed potatoes as this is a beautifully rich dish.