Bass in the Glory of Italian Food Week 6.18–6.24.08

Here's a recipe from the Food & Beverage International website who first alerted me to the fact that this is Italian Food Week?

Sauteéd Bass Filet with
Eggplant and Ginger Sauce
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy

Ingredients / Methods:
Bass
Eggplants
Yellow, Red and Green Pepper
Zucchini
Garlic Oil
Tomatoe Puree
Basil
String Beans
Toasted Pine Nuts

Procedure for Bass:
120 grams sautéed in a pan until skin becomes crispy, then put in the oven to finish off.

Eggplant Sauce:
Cook the whole eggplants in an oven. Remove the skin and blend the skinned eggplants into a pulp, adding salt and olive oil.

Ginger:
Dice with olive oil and parsley.

Pillows:
Make a bed for the sea bass by cutting in small cubes yellow, red, and green peppers, eggplant and zucchini. Cook quickly in a pan with oil and salt, eventually adding garlic oil, tomato puree, and toasted pine nuts. Fried basil, Toasted pine nuts, Tomato puree, String beans: Boiled and then cooled in ice water, sliced open in halves.