Herring fillets on baked aubergine, with citrus and sunblush tomato salad

Fruity sun-kissed oranges and lemons add a tang to Alex MacKay's sunhine dish
By Alex Mackay
Herring fillets on baked aubergine, with citrus and sunblush tomato salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 lemons
  • 3 blood oranges
  • 100 ml extra virgin olive oil
  • 1 pinches black pepper
  • 1 small aubergine
  • 12 small soused herring, or 8 large
  • 4 large shallots, peeled and finely sliced
  • 12 sun-blushed tomatoes
  • 1 bunches chervil, picked from the stalks in small bunches


aacasts1. Preheat the oven to 190C/gas5. Grate the lemon and orange zest into a bowl then place a sieve on top. Using a sharp knife, cut the skin and pith away from the fruit and separate the segments. 2. Pour any extra juice from the segments into the sieve and squeeze the pith to extract the remaining juice. Add the olive oil to the juice and zest, and season well. 3. Slice the top and bottom off the aubergine and cut into quarters. Brush these wedges with the juice and oil mixture, and top each piece with two segments each of lemon and orange. 4. Bake for ten minutes to soften the aubergine before placing the herring fillets on top of the part-cooked aubergine. Bake for a further 5-6 minutes. 5. Finally, stir the shallots, sunblush tomatoes and chervil into the juice and oil mixture, and add the remaining citrus segments. 6. To serve, slide the warm herring-topped aubergines onto four plates and spoon over the sunblush citrus salad.

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