SEA BASS WITH ISRAELI COUSCOUS FROM RAMSAY IN 10

Ingredients

Yield 1

8 oz  Sea Bass filets-skin on

½ Cup Eggplant/Aubergine, Sliced

1 Shallots, Sliced

1 large Garlic, Sliced

6 Heirloom Cherry Tomatoes

2 Tablespoons White Wine

2 Tablespoons Tomato Puree

3 Tablespoons Vegetable Stock

2 Tablespoons Olives- sliced

4-5 Sundreid Tomatoes

1 Calabrian Chilies, sliced

Salt and Pepper

Olive Oil

1 Sprig Oregano leaves, Smashed

1 Lemon zest and juice

1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)

Directions

Warm couscous or cook per instructions.

Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.

Remove eggplant on towel

Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften

Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.

Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.

Add 1 slice worth of lemon juice to couscous

Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge