Sea Bass in Eggplant with Tomato Sauce
Main Dishes • European
Description
Sea Bass in Eggplant with Tomato Sauce
Ingredients
- Scorpion fish fillet 5 oz
- Eggplants 1 piece
- Shallot 1 piece
- Minced garlic 0 oz
- Marinated cherries 7 pieces
- Thyme to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
Rinse the sea bass fillet and pat it dry with paper towels. Season the fillet with salt, pepper, and add thyme to taste.
Step 2
Slice the eggplant into thin strips lengthwise. Carefully overlap the eggplant slices to create a solid sheet of eggplant.
Step 3
Place the sea bass fillet across the eggplant sheet and wrap it with the eggplant.
Step 4
Heat olive oil in a skillet and place the roll seam side down, frying for 7–10 minutes. Flip and fry for another 5–7 minutes until cooked through.
Step 5
Transfer the cooked roll to a cutting board and carefully cut it into 3 pieces with a sharp knife.
Step 6
In the same skillet used for the roll, sauté the shallot onion in a small amount of olive oil, add a pinch of garlic, a sprig of thyme, and halved cherry tomatoes (remove seeds from the tomatoes beforehand), season with salt and pepper to taste.
Step 7
Place pieces of the fish roll on a plate and drizzle with the sauce.
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