Turkish Pan-Seared Branzino with Charred Eggplant Caponata & Freekeh

Ingredients

• 4 fillets (6 oz each) whole branzino (sea bass) fillets, skin-on, scaled and patted dry
• 1 1/2 cups freekeh (roasted green wheat), uncooked
• 1 1/2 lbs Italian eggplant, cut into 3/4-inch cubes
• 1 lb plum tomatoes, quartered
• 3/4 cup castelvetrano olives, pitted, halved
• 3 tablespoons fresh oregano, chopped
• 4 cloves garlic cloves, minced
• 1/2 cup extra virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 3 1/2 cups vegetable broth, low-sodium
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 lemons fresh lemon, juice and zest
• 3 tablespoons fresh parsley, chopped, for garnish
• 1/4 teaspoon aleppo pepper, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant cubes with 3 tablespoons olive oil, 1 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 18-20 minutes, stirring halfway through, until deeply caramelized.

2. 2

   While eggplant roasts, bring vegetable broth to boil in a medium saucepan. Add freekeh, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Fluff with a fork and season with sea salt.