Roasted Sea Bass with Aubergine

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss the cubed aubergine with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Cut aubergine into uniform sizes so they cook evenly.

2. 2

   While aubergine roasts, prepare the sea bass by patting fillets dry with paper towels. Season both sides with salt and pepper.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   In a small bowl, whisk together remaining 3 tablespoons olive oil, remaining garlic, lemon zest, lemon juice, and chopped fresh parsley to create an herb oil.

   Tip: Make the herb oil just before serving to preserve the fresh flavors.

4. 4

   Heat an oven-safe skillet over medium-high heat. Place sea bass skin-side down and cook for 4-5 minutes until skin is crispy, without moving the fillets.

   Tip: Don't flip the fish during this step - let the skin develop a protective crust.

5. 5

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Check for doneness by inserting a fork at the thickest part - flesh should be white and moist.

6. 6

   Remove the roasted aubergine from the oven and fold in the sliced red onion, fresh thyme, and balsamic vinegar while still warm.

   Tip: Adding red onion raw provides a crisp texture contrast to the soft aubergine.

7. 7

   Divide the aubergine mixture among four serving plates. Top each with a roasted sea bass fillet, skin-side up.

   Tip: Arrange the aubergine mixture first so the fish rests on a bed of vegetables.

8. 8

   Drizzle the herb oil over each fillet and around the plate. Serve immediately while the fish is hot and skin is still crispy.

   Tip: The herb oil can be made a few hours ahead and drizzled warm or at room temperature.