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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Sure, you can use any type of white fish for a recipe like this, but if you want to prepare a sea bass starter and need a pretty presentation, this plates beautifully. You can also use this idea if you want to bread the fish (to appeal to a wider range of people), since a breading of panko and herbs would also complement this flavor profile.
4 (4-6 ounce) pieces sea bass
salt, for sprinkling
pepper, for sprinkling
thyme, for sprinkling
Tuscanini Balsamic Glaze, for brushing
1/2 eggplant, sliced into 1-inch slices (not too thin)
1 cup halved cherry tomatoes
3 tablespoons Tuscanini Olive Oil
3 tablespoons Tuscanini Red Wine Vinegar
1 shallot, diced
1/2 teaspoon thyme
1/2 teaspoon sugar or 1 Splenda packet
1/2 teaspoon rosemary
Brush the eggplant slices with lots of oil and broil on both sides until they look like they’ve been fried.
Season fish, bake at 400 degrees Fahrenheit for 15 to 20 minutes until done, and brush with glaze.
Meanwhile, combine all tomato salad ingredients.
Serve each piece of sea bass over an eggplant slice and top with tomato salad.
Photography by Chana Rivky Klein
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