Method

Fish

1. Pre-heat oven to 200 C.
2. Place four pieces of baking paper a kitchen benchtop. Place one fish fillet into the middle of each piece of baking paper.
3. Brush olive oil over each fish fillet.
4. Add one slice of lemon over the fish. Season with a pinch of salt.
5. To make a ‘bag’, bring baking paper sides up over the fish and double fold the top and sides to seal. This will make little packets.
6. Place each fish packet on a baking tray.

Eggplant

1. Slice eggplant into thin rounds. Cut each round into 3 ‘chips’.
2. In one bowl, add egg and beat lightly. In another bowl, add almond meal, sesame seeds, parmesan cheese, paprika, garlic powder, oregano, salt, and pepper. Mix well.
3. Dip each slice into egg, shake off excess, then press into the almond–sesame mixture until coated on both sides.
4. Place eggplant on a lined tray, spray lightly with olive oil.
5. Bake both the fish and eggplant for approximately 20 minutes. Turn eggplant ‘chips’ at the 10 minutes mark so both sides are golden and crisp. If using an air fryer, cook at 180°C for 10–12 minutes, turning once. Note: Cooking times will vary depending on how thick the fish fillet is.
6. Once cooked, remove fish from the baking paper and place onto a serving plate. Add eggplant ‘chips’.