Sea bass in eggplant with tomato sauce
1 serving
35 minutes
Sea bass in eggplant with tomato sauce is a refined dish of European cuisine that combines the tenderness of sea fish with the rich flavor of vegetables. Sea bass is renowned for its soft, slightly sweet taste that perfectly complements the smoky aroma of roasted eggplants. Wrapped in thin slices of eggplant, the fish fillet acquires a special texture while retaining its juiciness and flavor richness. The tomato sauce made with shallots, garlic, and thyme adds a light tang and spiciness, making each serving balanced and harmonious. This dish is perfect for a romantic dinner or an exquisite feast, delighting guests with its elegance and subtle interplay of flavors.
1
Rinse the sea bass fillet, dry it with paper towels. Season the fillet with salt and pepper, and add thyme to taste.
- Sea bass fillet: 200 g
- Sea salt: to taste
- Ground black pepper: to taste
- Fresh thyme: to taste
2
Slice the eggplants into thin strips lengthwise. Carefully layer the eggplant slices to form a whole sheet of eggplants.
- Eggplants: 1 piece
3
Place the sea bass fillet across the eggplant leaf and wrap it with eggplants.
- Sea bass fillet: 200 g
- Eggplants: 1 piece
4
Heat olive oil in a pan and place the roll seam side down, frying for 7-10 minutes. Flip and fry for another 5-7 minutes until cooked.
- Olive oil: 3 tablespoons
5
Transfer the finished roll to a cutting board and carefully cut it into 3 pieces with a sharp knife.
6
In the same pan where the roll was cooked, sauté shallot in a small amount of olive oil, add a pinch of garlic, a sprig of thyme, and halved cherry tomatoes (remove seeds from tomatoes beforehand), season with salt and pepper to taste.
- Shallots: 1 piece
- Finely chopped garlic: 2 g
- Fresh thyme: to taste
- Cherry tomatoes: 7 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
7
Place pieces of fish roll on a plate and drizzle with sauce.