Crazy water-sea bass with Rice Pilaf and eggplant
Instructions
Sea bass: in a pot for fish fried with a little oil a small onion cut into chunks, a clove of garlic and a pinch of chilli.
When the smells will be taken a little bit of color add two little fingers of salted water and simmer for a quarter of an hour .
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Add the fish, tomatoes peeled and cut into chunks and some olives.
Cook the fish at very low heat for about ten minutes, then turn it gently and turn off the heat.
Let it sit for another ten minutes.
The Rice Pilaf: melt the butter in a casserole dish that can go in the oven, and let Brown rice briefly; Add boiling salted water twice as compared to rice, stir, cover with a lid or foil and place in hot oven for 18 minutes.
Stir and serve piping hot.
Eggplant: cut the Eggplant lengthwise into four segments, emerge them for ten minutes in salted water.
Charged on each clove two diagonal incisions, in which lay a thin slice of garlic.
Peel the tomatoes, give them the seeds and cut into fillets.
Arrange the Eggplant slices in a large pan with the bottom of greased of oil, Garnish each wedge with two or three tomato fillets, sprinkle everything with a little oil, a pinch of oregano, salt and a few leaves of Basil.
Cover the Pan and cook over low heat until the eggplants are well keep; It will take about a quarter of an hour.
Prepared by placing portions on each plate a fillet of sea bass, a nice spoonful of rice that dress with the tomatoes and a little of the cooking liquid and two slices of Eggplant.
Ingredients and dosing for 4 persons
- 1 800 g of sea bass, fresh clean and hulk
- 4 ripe tomatoes
- Onion
- Garlic
- Olive oil
- Hot pepper
- Olives
- 200 g of thai rice or basmati rice
- 1 walnut butter
- 2 = = Long Eggplant
- 4 ripe tomatoes (preferably san marzano tomatoes)
- Garlic
- Oregano
- Basil
- Salt