Dory Fillets with Honey Mustard Caper Sauce on a bed of fried Eggplants

EGGPLANTS:
1. Cut 2 eggplants lengthwise about a third of an inch thick.
2. Season with salt and pepper.
3. Pan fry in olive oil until cooked and set aside.

CREAMY DORY:
1. Cut into serving sizes and season with salt, freshly ground black pepper, cayenne and oregano powder.
2. Pan fry in EVOO and drain in paper towels.

HONEY MUSTARD CAPER SAUCE:
1. In a saucepan cook in low heat 1 cup of light cream and add ¼ cup honey.
2. When simmering add 1 tsp yellow mustard.
3. Add 1 tsp of capers and season with salt and pepper to taste.

To serve, layer the eggplants on the plate and top with the fish. Spoon the sauce on top of the fish and garnish with spring onions.


Dory Fillets with Honey Mustard Caper Sauce on a bed of fried Eggplants.