Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
Full Recipe: www.gordonramsay.com/gr/recip...
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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)
Method:
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