Pan-fried Branzino with Eggplant Confit & Arugula | Cruise Scoop

Pan-fried Branzino with Eggplant Confit & Arugula | Cruise Scoop

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Pan-fried Branzino with Eggplant Confit & Arugula: Enjoy this recipe from the original Crystal Cruises provided by Cruise Scoop.

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Ingredients

  • Branzino, cut in desired weight
  • Tomato vinaigrette
  • Tomato concassé
  • Eggplant and cherry tomato confit
  • Arugula pesto
  • Arugula salad
  • Edible flowers (petals only)
  • Extra-virgin olive oil for drizzle
  • 1 cup white wine
  • 2 cups olive oil
  • Eggplant wedges, partly skinned
  • Thyme
  • Rosemary
  • Basil
  • Peppercorns
  • Bay Leaf
  • Red and yellow cherry tomatoes

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