Scotch Fillet with Coriander Relish & Mixed Wedges

Combine the soy sauce, Dijon mustard, and half of the brown sugar in a shallow dish. Add the scotch fillets, coat well and set aside to marinate for 15 minutes. This is a good time to chop your veggies.

To prepare the ingredients, finely chop the coriander and chilli (ensuring the chilli is deseeded). Juice the lime. Cut the eggplant into thick wedges and the potato into thin wedges.

To prepare the coriander relish, combine the coriander, long chilli, lime juice, fish sauce and remaining brown sugar.

Toss the eggplant and sebago potato in the olive oil and place on the prepared tray. Season generously with salt and pepper. Cook in the oven for 15-20 minutes, or until tender. Tip: Potatoes take longer to cook than eggplant so make sure you cut the potatoes into thinner wedges so the vegetables cook at the same rate.

Heat a dash of olive oil in a frying pan over a medium-high heat. Add the marinated steaks and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer the steaks to a plate and cover with foil. Rest for 5 minutes.