Turkish Pan-Seared Sea Bass with Charred Eggplant & Freekeh Pilaf
Prep 20 min · Cook 25 min · Serves 2 · medium
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, skin-on, patted dry
- 4 tbsp Extra virgin olive oil, divided
- 0.75 cup Freekeh, roasted green wheat
- 1.5 cups Vegetable broth, low-sodium
- 2 medium Japanese eggplant, halved lengthwise
- 2 tbsp Pomegranate molasses, unsweetened
- 0.25 cup Fresh cilantro, chopped
- 3 tbsp Pomegranate seeds, fresh
- 3 tbsp Pine nuts, toasted
- 3 cloves Garlic cloves, minced
- 1 whole Lemon, zest and juice
- 0.5 tsp Sea salt, to taste
- 0.25 tsp Black pepper, to taste
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