This can be done as a single or split up into individual pouches. The roasted eggplant and tomatoes are perfect with the fish and are also perfect with polenta on the side.
Sea Bass Pouches with Tomatoes and Eggplant
- 1 lb sea bass in one piece or divided into single servings
- 1 large eggplant cut into large dice
- 6-8 small tomatoes cut into 1/4 chunks
- 1/4 cup dry white wine
- olive oil
- 3 garlic cloves minced
- 2 tbsp fresh oregano chopped fine
- Sheet of parchment paper large enough to hold fish and vegetables or multiple sheets for individual portions
Salt eggplant, place in a colander and place a plate on top with a little weight. Press eggplant for 30 minutes. On a baking sheet place eggplant and tomatoes and roast at 375 degrees until eggplant begins to brown and tomatoes begin to dry, about 30 minutes. Season fish with salt and pepper. On parchment paper drizzle a little olive oil in center then sprinkle garlic down evenly. Place fish on top and surround with roasted vegetables. Drizzle with more oil, sprinkle with oregano and then pour wine on top. Form parchment paper up into a pouch and secure tightly with staples. Place on a baking sheet and bake in an oven at 400 degrees until fish is done, about 10-12 minutes. Serve immediately. If making individual portions the divide the garlic and vegetables equally to go with how ever many portions of fish there are. Seal each in a pouch and serve on a plate still sealed.