Artificial Food Coloring Free Sea Bass with Sicilian Caponata
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the caponata
- 1 large eggplant (about 1 lb), cut into ¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- 5 tbsp extra-virgin olive oil, divided
- 1 medium red bell pepper, diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 can (14 oz) diced tomatoes
- ⅓ cup green olives, pitted and roughly chopped
- 2 tbsp capers, drained
- 2 tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp black pepper, plus more to taste
For the sea bass
- 4 sea bass fillets (about 6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp extra-virgin olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let stand for 10 minutes, then pat thoroughly dry with paper towels.
- 2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides and tender throughout, about 8–10 minutes. Transfer to a plate and set aside.
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