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8/19/2014 11:31 AM grooming • 0 Comments

Sea Bass with Fried Eggplant and Tomato Salad

Sea bass is bursting with buttery, savory flavor, with just a mild fishy taste. There are many varieties of sea bass to try including black sea bass, giant sea bass, Japanese sea bass, and European sea bass.

 

Adding fried eggplant gives it a Mediterranean spin and the tomatoes add some freshness to the dish. Be sure to go to a local fishmonger for some fresh sea bass. It should never smell fishy. Also make sure the eyes are bright and clear, the gills should be clean, and the skin should be moist.

 

PRZ TIP: Fish should be flaky with a nice soft touch when cooked.

 

Ingredients for PRZ Tomato Salad 

  • 1 bunch of sliced cherry tomatoes, drained in colander
  • Salt according to taste
  • 1 bunch of fresh basil
  • 3 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon of balsamic vinegar
  • 1 tablespoon of lemon juice

 

Directions


Sea Bass with Fried Eggplant and PRZ Tomato Salad 4


1. Put tomato slices in a colander. Sprinkle salt on them. Let them sit for 30 minutes. Drain and pat dry with papers towels.

 

2. Add salt and let water drain out of tomatoes for 30 minutes.

 

3. Place tomatoes in bowl and mix with olive oil, garlic, lemon and vinegar and basil. Set aside.

 

Ingredients for Fried Eggplant

  • One eggplant, cut vertically into 4 pieces, then cut into 1/4” thick triangles
  • Mint, finely chopped
  • 1/2 cup Panko
  • 1 garlic clove, minced
  • 2 tablespoons white vinegar

 

Directions


Sea Bass with Fried Eggplant and PRZ Tomato Salad 2


1. Put eggplant slices in a colander. Sprinkle salt on them. Let them sit for 30 minutes. Drain and pat dry with papers towels.

 

2. Fry eggplant triangles in olive oil.

 

3. Fry panko in the same pan.

 

4. Mix vinegar and mint in a bowl with panko and eggplant.

 

5. Set Aside.

 

Ingredients for Sea Bass 

 

  • 2 (6 to 8-ounce) fillets sea bass, skin on
  • 2 garlic cloves
  • 4 sprigs fresh thyme
  • 1/2 cup white wine

 

Directions


Sea Bass with Fried Eggplant and PRZ Tomato Salad


1. Season the fillets with some salt and pepper.

 

2. Add the garlic, thyme and olive oil in pan heat for 2-3 minutes.

 

3. Add fish to pan (skin side down) cook 4-5 minutes on each side. Add white wine cook for 2 minutes.     

  

4. Serve fillets with fried eggplant and tomato salad

 

Sea Bass with Fried Eggplant and PRZ Tomato Salad 3

 


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