Pan-Seared White Fish with Eggplant Caponata and Sous Vide Eggplant

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What Started it all:
White fish, Eggplant, olive oil, sous vide

A Delicious and Healthy Italian-Inspired Dish for a Family Dinner


  • 4 pieces of white fish (such as cod or tilapia)
  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1/4 cup olive oil
  • 1 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon capers, rinsed and drained
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh basil
  • 2 tablespoons white wine vinegar
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, garlic, parsley, capers, salt, and pepper.
  3. Add the sliced eggplant to the bowl and toss to coat with the olive oil mixture. Spread the eggplant slices on a baking sheet lined with parchment paper. Drizzle with a little more olive oil and roast in the preheated oven for 30 minutes, or until tender and lightly browned.
  4. Meanwhile, season the white fish with salt and pepper. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and sear the fish for 2-3 minutes on each side, or until cooked through.
  5. Remove the fish from the skillet and set aside. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the roasted eggplant slices and cook for 2-3 minutes, stirring occasionally, until lightly browned.
  6. To make the sous vide eggplant, bring a pot of water to a boil. Reduce the heat to a simmer and add the sliced eggplant. Cook for 5-7 minutes, or until tender. Drain the eggplant and set aside.
  7. To assemble the dish, place a piece of cooked fish on each plate. Top with a few slices of roasted eggplant, a spoonful of sous vide eggplant, and a sprinkle of Parmesan cheese. Drizzle with the pan juices and a squeeze of lemon juice, if desired. Garnish with fresh basil leaves and serve immediately.

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