Turkish Pan-Seared Branzino with Charred Eggplant Caponata & Freekeh

Name: Turkish Pan-Seared Branzino with Charred Eggplant Caponata & Freekeh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) whole branzino (sea bass) fillets; 1.5 cups freekeh (roasted green wheat); 1.5 lbs Italian eggplant; 1 lb plum tomatoes; 0.75 cup Castelvetrano olives; 3 tablespoons fresh oregano; 4 cloves garlic cloves; 0.5 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 3.5 cups vegetable broth; 1 teaspoon sea salt; 0.5 teaspoon cracked black pepper; 2 lemons fresh lemon; 3 tablespoons fresh parsley; 0.25 teaspoon Aleppo pepper

Prep 20 min · Cook 35 min · Serves 4 · medium

Mediterranean Diet

Crispy-skinned Mediterranean sea bass with a Sicilian-inspired roasted eggplant, tomato, and olive compote, served over nutty roasted green wheat for a sophisticated dinner with Mediterranean depth and textural contrast.

Ingredients

4 fillets (6 oz each) whole branzino (sea bass) fillets
1.5 cups freekeh (roasted green wheat)
1.5 lbs Italian eggplant
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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