Pan Roasted Monkfish Embraced by Eggplant Recipe

Name: Pan Roasted Monkfish Embraced by Eggplant Recipe
Ingredients: 1/2 to 3/4 pound eggplant (1 smallish eggplant. See Note); 3 1/2 tablespoons olive oil; 2 cloves garlic; 1 sprig thyme; 6 to 8 garlic cloves; 5 tablespoons olive oil; 18 ounces tomatoes, whole (canned, chopped, 500 grams); 1 1/2 pounds eggplant (about 2 small eggplants or 1 large, peeled and diced, weight is a guestimate); 1/2 bunch sage; 1/2 bunch basil; 2 sprigs thyme; 1 1/2 to 2 tablespoons capers; 50 grams tomato sauce; 3 tablespoons oil (sunflower, vegetable, peanut, corn - use a high smoke point oil); 4 (20 ounces) monkfish (or other fish such as red snapper, haddock, grouper, cod, etc. and even salmon will work, four 5 ounce fillets); 3 tablespoons flour (all purpose or Wondra); 1 1/2 to 2 cups microgreens (optional, can also use arugula or a salad mix seasoned lightly)

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A fully balanced fish dish that includes grilled eggplant slices, topped with an eggplant/tomato/caper mixture and then with a layer of fish and

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Cooking tools:

Grill
Saute pan
Oven
Stove
Chef's knife
Cutting board
Peeler
Can opener
Mixing bowl
Pepper mill
Plate

Ingredients

1/2 to 3/4 pound eggplant (1 smallish eggplant. See Note)
3 1/2 tablespoons olive oil
2 cloves garlic
1 sprig thyme
6 to 8 garlic cloves
5 tablespoons olive oil
18 ounces tomatoes, whole (canned, chopped, 500 grams)
1 1/2 pounds eggplant (about 2 small eggplants or 1 large, peeled and diced, weight is a guestimate)
1/2 bunch sage
1/2 bunch basil
2 sprigs thyme
1 1/2 to 2 tablespoons capers
50 grams tomato sauce
3 tablespoons oil (sunflower, vegetable, peanut, corn - use a high smoke point oil)
4 (20 ounces) monkfish (or other fish such as red snapper, haddock, grouper, cod, etc. and even salmon will work, four 5 ounce fillets)
3 tablespoons flour (all purpose or Wondra)
1 1/2 to 2 cups microgreens (optional, can also use arugula or a salad mix seasoned lightly)