Baked Sea Bass With Chili, Tomato And Eggplant Recipe

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.

No additional tips available.

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

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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.

Baked Sea Bass With Chili, Tomato And Eggplant

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