Crazy Sea Bass With Pilau Rice And Aubergines

Preparation:

Preparation: Sea bass: in a fish pan, brown a small onion cut into chunks with a little oil, a clove of garlic and a pinch of chilli pepper to taste. When the herbs have taken on a little colour, add a scant inch of salted water and simmer for about a quarter of an hour. Add the fish, the peeled and diced tomatoes and some olives; cook the fish over a very low heat for about ten minutes, then turn it gently and turn off the heat. Let it rest for another ten minutes or so. Pilaf rice: melt the butter in a saucepan that can go in the oven, and brown the rice briefly; add twice as much boiling salted water as for the rice, mix, cover with a lid or aluminum foil and put in the hot oven for exactly eighteen minutes. Stir and serve hot. The aubergines: cut the aubergines lengthwise into four wedges, immerse them for about ten minutes in salted water. Make two diagonal incisions on each clove, in which you will place a very thin slice of garlic. Peel the tomatoes, remove the seeds and cut them into strips. Arrange the aubergine wedges in a large pan greased with oil, garnish each wedge with two or three tomato fillets, sprinkle everything with a little oil, a handful of oregano, salt and a few basil leaves. Cover the pan and cook over low heat until the aubergines are tender; it will take about a quarter of an hour. Prepare the portions by placing on each plate a fillet of sea bass, a good spoonful of rice which you will season with the tomatoes and a little of the cooking liquid from the fish and two wedges of aubergine.