Ingredients Greek Seasoning 1 tsp dried parsley 1 tsp Greek oregano or regular oregano .5 tsp dried dill .5 tsp onion granules .5 tsp garlic granules .5 tsp dried basil optional but nice .5 tsp salt optional Vegetable Topping 2 tbsp olive oil 1 small red pepper small dice .5 small eggplant/aubergine small dice 2 shallots peeled and chopped 8 Kalamata olives chopped .5 preserved lemon finely chopped 1 small lemon juice only Sea Bass 4 fillets of sea bass if larger "US-style" ones either half them or use 4 and double the other quantities 10 g parsley chopped
Instructions Stir together the seasoning ingredients. Pop the eggplant/aubergine pieces in a microwavable bowl, cover and cook on High for 4 minutes. You can also steam this. Add the cooked eggplant to the next step. Add the oil to a frying pan and when medium-hot add all topping ingredients, except the preserved lemon and the fresh lemon. Sprinkle in half of the seasoning mix and stir. Cook until very soft. Scrape into a bowl, stir in the chopped preserved lemon and fresh lemon juice, and keep warm (I pop a plate over the bowl). Pat dry the fish. score the skin if they are large fillets. Evenly sprinkle the remaining seasoning mix over the flesh side of the fish fillets. Add extra oil to the pan if you need to and heat to medium-high. Add the seasoned fish skin-side down. Cook for 2 minutes, then flip and cook a further 1-2 minutes, depending on thickness. Place the warm fish on individual plates and top with the vegetable topping and garnishing with chopped fresh parsley. Serve with rice, boiled new/baby potatoes and/or steamed green vegetable