Sea Bass with eggplants and potatoes

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Sea Bass with eggplants and potatoes
Served: Sea Bass with eggplants and potatoes

This is a simple recipe that I picked up some time ago on the island of Crete, and modified it. It requires the best quality of ingredients, as this way of cooking brings ot the foreground the essence of the ingredients in a way that cannot be masked by anything.

Ingredients: one sea bass weighing a minimum of 1 kilo, potatoes (1 kilo) and four bell shaped eggplants ( 1kilo)

The preparation is very simple: slice the potatoes to 1-2 mm slices, and the eggplants to 2-4 mm slices. Take a baking tray, put some olive oil on it and then layer the potatoes. As you can see in the photo, the slices should be semi-transparent, otherwise they will not cook. Sprinkle with coarse sea salt.

Potato slices
Potato slices

Place the eggplant slices on top of the potatoes and sprinkle olive oil and coarse sea salt over them.

 

Eggplant slices
Eggplant slices

Rub coarse sea salt on the inside and outside of the fish and sprinkle ground black pepper over it.

Then place the fish on top of the eggplants, resting on its belly, the spine being vertical, and make sure it is stable.

 

 Ready to cook
Ready for the oven
Now comes the tricky part. Please the tray in a hot oven (200 C) and leave it for approximately 30 minutes.  
 Ready to serve
Ready to serve

The fish is ready when the skin is crispy and brownish. After you remove from the oven, squeeze a lemon over the tray before serving.    The result is delicious. The eggplants and potatoes melt in your mouth, full of sea flavours, while the fish’s flesh is moist and tender.    

 

You need a nice glass of white wine, I prefer chardonnay.