Seared Sea Bass On Baba Ghanoush

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• Step 1

  Preheat the oven to 200°C/400°F.

• Step 2

  To make the baba ghanoush, roast the aubergines for about 30 to 35 minutes until they are really soft on the inside, then peel them when they are cool enough
  to handle.

• Step 3

  Mash the aubergines well with a fork and mix in the diced pepper. Season with salt and add the lemon juice, tahina paste, olive oil, vinegar and crushed garlic and combine well. Set aside to cool.

• Step 4

  Cut the sea bass into strips, about 2cm x 10cm, leaving the skin on.
  In a dish, mix together 3 tablespoons of the olive oil, the garlic, cumin, lemon juice, coriander and salt and pepper to taste. Add the sea bass strips and marinate for about 10 minutes.

• Step 5

  Cut the pitta breads into 10cm circles and fry in the 2 tablespoons of olive oil for a couple of minutes until golden.

• Step 6

  Remove the sea bass from the marinade and pat dry on paper towels. Heat the remaining tablespoon of olive oil in a frying pan and sauté the fish, skin side down, until the skin is crispy, then turn to the skinless side and lower the heat
  to cook for 1 minute.

• Step 7

  To assemble, place a dollop of baba ghanoush on the pitta bread circles, scatter with the pomegranate seeds, place a sea bass strip on top and garnish with the rocket and fresh dill.

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