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Sea Bass with Mediterranean Vegetables and Aubergine
Crisp-skinned sea bass on couscous, surrounded by a glossy tomato, olive and white wine sauce and finished with crunchy fried slices of aubergine. The sauce improves if made ahead.
- YieldServes 2
- Hands-on27 min
- Total27 min
- Difficulty
Ingredients
- 2baby aubergines, or 1 small aubergine
- 4 tbspolive oil, divided
- 1lemon, zested and juiced
- 2shallots
- 2 clovesgarlic
- 1red chilli
- 8sun-dried tomatoes
- 125 mldry white wine
- 90 mlvegetable stock
- 4 tbspcanned chopped tomatoes
- 10cherry tomatoes
- 2 tbspKalamata olives, pitted
- 1 tbsporegano leaves
- 4sea bass fillets, small, skin on
- 460 gcooked couscousoptional
- to tastesea salt and freshly ground black pepper
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