Turkish Pan-Seared Sea Bass with Charred Eggplant & Freekeh Pilaf

Name: Turkish Pan-Seared Sea Bass with Charred Eggplant & Freekeh Pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 fillets (6 oz each) Sea bass fillets; 4 tbsp Extra virgin olive oil; 0.75 cup Freekeh; 1.5 cups Vegetable broth; 2 medium Japanese eggplant; 2 tbsp Pomegranate molasses; 0.25 cup Fresh cilantro; 3 tbsp Pomegranate seeds; 3 tbsp Pine nuts; 3 cloves Garlic cloves; 1 whole Lemon; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Sumac; 0.25 tsp Red pepper flakes

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Crispy-skinned Mediterranean sea bass topped with a vibrant cilantro-pomegranate gastrique, served alongside smoky roasted eggplant and nutty freekeh grain pilaf with toasted pine nuts and fresh herbs

Ingredients

2 fillets (6 oz each) Sea bass fillets
4 tbsp Extra virgin olive oil
0.75 cup Freekeh
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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