Recipe: Roasted White Fish with Eggplants

1- Remove or have removed the 2 fillets, remove the skin, then using tweezers remove the small bones, cut into steaks of approximately 150g, place on a plate, cover with plastic wrap and refrigerate.

2- Peel the eggplants keeping the skin aside then cut them into thick slices and cut them into cubes of 7 to 8 cm, then thinly slice the skins into fine julienne.
Place the eggplant cubes and chopped skins in 2 salad bowls, pour 60g of coarse salt over each, cover with water and ice cubes, cover and let drain for approximately 1 hour.

3- We thus have time to continue the recipe:
Bring the cream, pastis and pieces of fennel branch to a boil.
Salt 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 (very small cubes).

5- The hour has passed, drain your julienne and eggplant cubes separately, boil 2 small pans of water and cook them separately "al dente" for approximately 2 minutes.
Plunge them in cold water then drain them.

6- Preheat your oven to 180°(th6).

7- Season your sea bass steaks.
In a large pan heat 5 cl of olive oil, when it is hot sear your sea bass steaks 1 minute on each side and using an iron spatula place them on a baking sheet.

8- In this same pan add the remaining oil then sauté for approximately 1 minute your eggplant cubes then season, add the chopped garlic and set aside.

9- Pass your infusing cream through a chinois (fine strainer) into a pan, add your olive brunoise, and reduce by half over medium heat.
Remove from heat to mount your sauce by incorporating the