Chilean Sea Bass with Roasted Eggplant and Tomatoes
- Category: Main Dish
Ingredients
Scale
- 1 8 oz Chilean Sea bass fillet
- 2 TBS all purpose flour
- 1 large eggplant, preferably organic
- 1 TBS chopped fresh oregano
- 1 cup halved grape tomatoes, preferably organic
- 3 TBS olive oil
- 1 tsp salt
- 1 clove garlic, pressed
- 2 TBS grated Parmesan cheese
- For the Alfredo
- 2 cups cooked pasta like penne
- 1 cup whole milk
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°
- Cut the eggplant into small pieces and add to a bowl. Sprinkle with some salt and add 2 TBS of olive oil and the oregano. Mix well.
- Turn the eggplant into a roasting dish and place in the oven and roast for 30 minutes.
- Sprinkle the cut grape tomatoes with a little of salt and set aside.
- After 30 minutes add the tomatoes and their juices to the eggplant and return it to the oven for another 30 minutes.
- Heat an oven safe saute pan over medium high heat and add 1 TBS olive oil
- Dust the sea bass with salt and pepper and dredge in the flour.
- Add the fish to the saute pan and cook on each side for 3 minutes then put the pan in the oven with the eggplant and roast for 20 to 25 minutes until done.
- While the fish is cooking take the cooked pasta and heat it in a pot with a little bit of the milk.
- Take the rest of the milk and mix it with the egg yolks and grated cheese.
- With the heat on low add the mixture to the warm pasta and stir until the pasta is coated with a thickened sauce. Taste an adjust the seasoning with salt an pepper. Set aside until the fish is done. If the pasta seems dry when you are ready to serve just add a little more milk,
- To serve: Cut the fillet of sea bass in half
- Put half of the penne alfredo in a bowl, top with a piece of fish and add the eggplant and tomatoes. Grate more Parmesan over top.