Turkish Herb-Crusted Sea Bass with Roasted Eggplant & Freekeh Pilaf

Name: Turkish Herb-Crusted Sea Bass with Roasted 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; 3/4 cup freekeh; 1.5 cups vegetable broth; 1 medium eggplant; 5 tbsp extra virgin olive oil; 2 tbsp fresh parsley; 1 tbsp fresh mint; 1 tbsp fresh dill; 1.5 tbsp za'atar spice blend; 1 tbsp pomegranate molasses; 1/4 cup pomegranate seeds; 3 tbsp unsalted pistachios; 3 cloves garlic; 1 whole lemon; 1/2 tsp sea salt; 1/4 tsp black pepper

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

Mediterranean Diet

Pan-seared Mediterranean sea bass with a vibrant za'atar and fresh herb crust, served alongside smoky roasted eggplant and nutty freekeh grain pilaf infused with pomegranate and pistachios

Ingredients

2 fillets (6 oz each) sea bass fillets
3/4 cup freekeh
1.5 cups vegetable broth
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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