Turkish Pan-Seared Branzino with Charred Eggplant Caponata & Freekeh
Prep 20 min · Cook 35 min · Serves 4 · medium
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, skin-on, scaled and patted dry
- 1.5 cups freekeh (roasted green wheat), uncooked
- 1.5 lbs Italian eggplant, cut into 3/4-inch cubes
- 1 lb plum tomatoes, quartered
- 0.75 cup Castelvetrano olives, pitted, halved
- 3 tablespoons fresh oregano, chopped
- 4 cloves garlic cloves, minced
- 0.5 cup extra virgin olive oil, divided
- 2 tablespoons red wine vinegar
- 3.5 cups vegetable broth, low-sodium
- 1 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
- 2 lemons fresh lemon, juice and zest
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