Whole Roasted Branzino in Eggplant & Tomato - Mediterranean diet

By Fit Men Cook · 60 min

Ingredients

Instructions

1. Set the oven to 420°F (216°C).
2. Dice the eggplant, sprinkle it with a few pinches of sea salt and let it rest for 15 to 20 minutes at room temperature. Set aside.
3. Descale the branzino by scraping against the scales with the back of a knife, then cut off the top and side fins. Rinse the fish under cold water.
4. Mix the 2 tablespoons of olive oil, the garlic and a pinch of sea salt and pepper. Brush the inside of the fish with some of the mix, then stuff it with the lemon slices and the herbs.
5. Cut three slits along the side of the fish facing up, across the scales. Brush the rest of the oil mix on the outside and add a final pinch of salt and pepper.
6. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic, onion and bell pepper and cook about 3 minutes, until the onion softens and turns translucent. Add the eggplant and cherry tomatoes and cook 2 more minutes, seasoning with the Fit Cook Land seasoning (or dried oregano).
7. Pour in the white wine and simmer 3 to 5 minutes, until reduced by half, pressing the tomatoes with a spatula as they soften.
8. Add the seafood stock and tomato paste, stir and bring to a gentle simmer (lowering the heat if needed). Partly cover and cook 12 to 15 minutes, until almost stew-like and creamy. Turn off the heat.
9. Place the branzino on top of the eggplant mixture and bake for 20 to 25 minutes.
10. Sprinkle over the capers and olives if using. Peel back the skin of the fish and serve with the eggplant and tomato.

Summarized from Fit Men Cook's video. Watch it for the details.

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GarlicOnionTomatoLemonBell pepperTomato pasteCherry tomatoOlive