Name: Fish with Spicy Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 ripe tomatoes (, deseeded and diced (Note 1)); 1/2 tsp fresh chili (, finely chopped (or 1/4 tsp red pepper flakes)); 2 tsp extra virgin olive oil; 1/4 tsp salt; Black pepper; 1/4 cup , packed, basil leaves; 6 slices eggplant (, 1cm / 1/2" thick); 2 x 150g / 5oz fish fillets ((I used perch)); Salt and pepper; 1 tbsp plain flour; 1 tbsp oil; 4 slices sourdough bread (, toasted)