Grilled Fish with Eggplant Salad and Tomato

Step 1

Slice the 1 large eggplant into 1/2 inch rounds and sprinkle with 1/2 tsp salt. Let sit for 10 minutes, then pat dry with paper towels.

Step 2

Heat 1 tbsp olive oil in a grill pan or skillet over medium-high. Grill the eggplant slices until charred and tender, about 4 minutes per side. Remove and set aside.

Step 3

While eggplant cooks, chop the 2 tomatoes and 1 red bell pepper into bite-size pieces. Tear the 2 cups lettuce into a large bowl.

Step 4

Add the grilled eggplant, tomatoes, and red pepper to the bowl. Drizzle with 1 tbsp olive oil and the juice of 1/2 lemon. Toss gently and season with salt to taste.

Step 5

Season the 4 fish fillets with the remaining 1/2 tsp salt. Heat 1 tbsp olive oil in the same pan over medium-high. Cook the fish until opaque and flaky, about 3-4 minutes per side.

Step 6

Squeeze the remaining lemon juice over the fish. Serve the fish on top of the eggplant salad, with extra lemon wedges if desired.

Step 7

Finish with a drizzle of olive oil and a pinch of salt over the salad just before serving.