Servings
Font
Back
Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue
4.9 from 234 votes

Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue

This recipe features seared grouper fillets layered with roasted eggplant and Parmesan cheese, all baked in a rich tomato fondue. The eggplant is brined and roasted to tender its texture and deepen its flavor, while the tomato fondue adds a caramelized, aromatic base with basil and garlic. Finished with fried leek julienne for a crispy contrast, this dish delivers a combination of tender fish, soft roasted vegetables, and a flavorful tomato sauce, elevated with Parmesan and butter.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
2 hrs
Servings: 10 servings
Course: Main Course
Cuisine: International

Ingredients

  • 4 kg grouper
  • 350 ml olive oil
  • 500 ml fish stock
  • 2 kg eggplant
  • 100 gr Parmesan Cheese
  • 100 gr salt sea salt
  • 100 gr sugar
  • 1 l water
  • 2 kg tomatoes ripe
  • 400 ml tomato juice
  • 2 garlic cloves
  • 50 gr leek
  • 4 basil leaves
  • 100 gr sea urchin
  • 10 gr black pepper ground
  • 20 gr butter unsalted

Instructions

    Cup of Yum
  1. Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.
Brine:
  1. Mix salt, water and sugar; and set aside.
  2. Peel aubergine and slice 6 mm (1/4 inch) wide and add to the brine. Leave for 30 minutes. Pet dry and lay on grease proof trays. Season with sea salt, pepper and olive oil. Roast for 20 minutes at 180 ℃/ 356 ℉.
Tomato fondue:
  1. Sautee the tomatoes, garlic until caramelized. Add tomato juice and 1 tbsp of sugar and simmer for 20 minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.
Parmeggiana & Grouper:
  1. In a baking dish spread the tomato fondue to cover the bottom, place a layer of roasted eggplant slices in the sauce, and sprinkle with parmesan. Repeat with remaining ingredients ending with parmesan.
  2. Bake in a preheated oven for 35 mins until golden brown. Leave too cool and refrigerate. Slice accordingly.
  3. Reheat at 180 ℃/ 356 ℉ for 4 mins.
  4. Slice the leeks into fine julienne and fry in oil until golden brown.
  5. In a non-stick pan, sear the fish until golden brown. Add butter and fish stock to the pan and simmer for 4 mins.
  6. Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.

Notes