Recipe: Roasted Sea Bass Fillets with Eggplants

1 Fillet or have the 2 fillets cut, remove the skin, then use a tweezers to remove the small bones. Cut into steaks of about 5.25 oz (150 g) each, arrange on a plate, cover with film, and refrigerate.

2 Peel the eggplants while keeping the skin aside, then cut them into thick slices and cut them into 7 to 8 cm dice. Slice the skin into fine julienne. Place the eggplant dice and sliced skin in 2 bowls, pour 2.1 oz (60 g) of coarse salt over each, cover with water and ice cubes, cover, and let soak for about 1 hour.

3 While waiting, continue with the recipe. Bring the cream, pastis, and pieces of fennel branch to a boil. Salt generously and give a good grind of pepper, then remove from heat and let infuse for 1 hour, covered.

4 Cut your pitted olives into fine brunoise (tiny dice).

5 After 1 hour, drain your julienne and eggplant dice separately. Boil 2 small pots of water and cook them separately « al dente » for about 2 minutes. Plunge them into cold water, then drain them.

6 Preheat your oven to 355°F (180 °C) (gas mark 6).

7 Season your sea bass steaks. In a large skillet, heat 1.7 fl oz (5 cl) of olive oil. When it is hot, sear your sea bass steaks for 1 minute on each side and, using an iron spatula, place them on an oven-safe plate.

8 In the same skillet, add the remaining oil, then sauté your eggplant dice for about 1 minute. Season, then add the chopped garlic and set aside.

9 Strain your infusing cream through a fine sieve into a saucepan, add your olive brunoise, and reduce by half over medium heat. Remove from heat to mount your sauce by incorporating the butter. Then add your lemon juice and adjust the seasoning.

10 Place your plate of fish in the oven for 5 minutes.

11 On beautiful hot plates, arrange a bed of eggplants, place the sea bass fillet on top, coat with sauce, then top with a little eggplant julienne (skin). Enjoy this dish without delay.

Do not throw away your head and bones, they will serve you well to prepare a good fish stock, and by filleting them, you will find good pieces to cook as appetizers, for example.