Coconut - crusted fish fingers • Grilled summer vegetables, alla parmigiana • G&T The fish fingers are an old favourite from #ottolenghisimple with river sole fillets marinated in coconut cream and lime juice. To cook, dunked in melted butter, grated and toasted fresh coconut seasoned with a generous pinch of chili flakes. 5-6 minutes under the broiler is all that's needed. The alla parmigiana veggies from The glorious vegetables of Italy by @domenicacooks is a labour of love but with great rewards. 500g of sweet bell peppers roasted on the Kozmatic, peeled, sliced into strips and reserved. 500g of aubergines and courgettes, sliced on the mandolin. The aubergine slices salted, bitter juices drained. Patted very dry, both veg grilled and reserved. Between all this, 750g tomatoes cooked with garlic, olive oil and finished with a small handful of basil to make a simple tomato sauce. Final assembly, a layer of sauce on the base, followed by aubergine, topped with scamorza, mozzarella and cheddar and process repeated with the other veggies. The top layer finished with grated parmesan. Baked for 40, rested for 10. Fair amount of effort but justly rewarded with veggie bliss. The fish wasn't too bad either. ... #fridayisforfishtoo #fishfingers #icookedottolenghi #greatmindscookottolenghi #lowcarb #roastedveggies #bakedveggies #italianfood #food52gram #lecreuset