Ingredients
- 8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
- 1 Shallots, Sliced
- 1 large Garlic, Sliced
- 6 Heirloom Cherry Tomatoes
- 2 Tablespoons White Wine
- 2 Tablespoons Tomato Puree
- 3 Tablespoons Vegetable Stock
- 2 Tablespoons Olives- sliced
- 4-5 Sundreid Tomatoes
- 1 Calabrian Chilies, sliced
- Salt and Pepper
Olive Oil
- 1 Sprig Oregano leaves, Smashed
- 1 Lemon zest and juice
- 1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Directions
Warm couscous or cook per instructions.
- Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
- Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
- Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
- Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
- Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge