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

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 3/4 cup freekeh, roasted green wheat
• 1 1/2 cups vegetable broth, low-sodium
• 1 medium eggplant, cut into 1-inch cubes
• 5 tbsp extra virgin olive oil, divided
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 1/2 tbsp za'atar spice blend
• 1 tbsp pomegranate molasses
• 1/4 cup pomegranate seeds, fresh
• 3 tbsp unsalted pistachios, crushed
• 3 cloves garlic, minced
• 1 whole lemon, zest and juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Add freekeh, reduce heat to low, cover and simmer for 15-18 minutes until tender. Fluff with a fork.

2. 2

   While freekeh cooks, toss eggplant cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 15 minutes, stirring halfway through, until golden and caramelized.