Roasted Striped Seabass Recipe
eggplant caponata, caper, calabrian chili, arugula pesto
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Ingredients
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Fish
Eggplant Caponata
Arugula Pesto
Method
Preparation of Eggplant Caponata
- 1
Cook the Eggplant
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until softened.
- 2
- 3
Add Tomatoes and Seasonings
Stir in diced canned tomatoes, capers, Calabrian chili paste, balsamic vinegar, and fresh basil. Reduce heat and let simmer for 15-20 minutes, until thickened.
Preparation of Arugula Pesto
- 4
Make the Pesto
In a food processor, combine arugula, grated Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
- 5
Add Olive Oil
With the processor running, gradually add 1 cup of olive oil until the mixture is smooth. Season with salt to taste.
Cooking the Striped Seabass
- 6
Preheat Oven
Preheat your oven to 400°F (200°C).
- 7
Prepare the Fish
Rub the striped seabass fillets with 2 tablespoons of olive oil, and season with salt and black pepper.
- 8
Roast the Fish
Place the fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Assembly
- 9
Plate the Dish
On each plate, place a generous spoonful of eggplant caponata, top with a roasted striped seabass fillet, and drizzle with arugula pesto.