Sea Bass Over Eggplant and Tomato Salad
Sure, you can use any type of white fish for a recipe like this, but if you want to prepare a sea bass starter and need a pretty presentation, this plates beautifully.
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 4 (4-6 ounce) pieces sea bass
- salt, for sprinkling
- pepper, for sprinkling
- thyme, for sprinkling
- Tuscanini Balsamic Glaze, for brushing
- 1/2 eggplant, sliced into 1-inch slices (not too thin)
- 1 cup halved cherry tomatoes
- 3 tablespoons Tuscanini Olive Oil
- 3 tablespoons Tuscanini Red Wine Vinegar
- 1 shallot, diced
- 1/2 teaspoon thyme
- 1/2 teaspoon sugar or 1 Splenda packet
- 1/2 teaspoon rosemary
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