Baked Sea Bass With Chili, Tomato And Eggplant

Name: Baked Sea Bass With Chili, Tomato And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None large eggplant, cut into 1/3 inch cubes; 1/2 cup olive oil; 1 None onion, diced; 1 clove garlic, chopped; 1/2 None carrot, peeled, finely diced; 1 stalk celery, finely diced; 1 tsp red chili flakes; 7 oz tomatoes, deseeded, chopped; 1 cup tomato juice; 3/4 cup sun-dried tomatoes, diced; 1 tsp sugar; 5 None fresh basil leaves, thinly sliced; 4 sprigs fresh thyme, leaves chopped; 4 (6-7 oz) sea bass fillets, skin on; 1/4 cup white wine; 5 oz baby spinich

Servings: persons

1 None large eggplant, cut into 1/3 inch cubes
1/2 cup olive oil
1 None onion, diced
1 clove garlic, chopped
1/2 None carrot, peeled, finely diced
1 stalk celery, finely diced
1 tsp red chili flakes
7 oz tomatoes, deseeded, chopped
1 cup tomato juice
3/4 cup sun-dried tomatoes, diced
1 tsp sugar
5 None fresh basil leaves, thinly sliced
4 sprigs fresh thyme, leaves chopped
4 (6-7 oz) sea bass fillets, skin on
1/4 cup white wine
5 oz baby spinich

1
Preheat oven to 400u00b0F. Sprinkle eggplant with a few pinches of salt and set aside for 10 mins. Squeeze excess water from eggplant.
2
Heat 1/3 cup olive oil in a large saucepan over medium-high heat. Add eggplant and cook for 6 mins, or until nicely browned. Transfer to a colander to drain.
3
Heat 1 tbsp olive oil over medium heat. Saute onion, garlic, carrot, celery and chili flakes for 4-5 mins. Add tomatoes, tomato juice, sun-dried tomatoes and sugar. Season to taste. Simmer for 10 mins then fold in herbs and eggplant.
4
Heat remaining oil over medium-high heat in a large ovenproof frying pan. Cook fish, skin-side down, for 2-3 mins. Transfer pan to oven for 7-8 mins.
5
Deglaze pan with wine then add eggplant mixture and return to oven for 2 mins.
6
Transfer fish to a cutting board to rest. Place pan over low heat. Add spinach and toss until just wilted. Distribute between 4 serving plates and top with fish.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 None large eggplant, cut into 1/3 inch cubes, 1/2 cup olive oil, 1 None onion, diced, 1 clove garlic, chopped, and more.

Yes, Baked Sea Bass With Chili, Tomato And Eggplant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!