Chef Hillenbrand Pan Seared Barramundi with Roasted Corn, Eggplant and Tomato Caponata
Created by: Chef Phillip Hillenbrand
Bottega Cucina,West Springfield, MA
Ingredients:
1 large ear of corn, kernels scraped off
½ cup eggplant, skinned and diced
Salt and pepper
5 Tbsp extra virgin olive oil
½ cup tomatoes, diced
1 Tbsp chopped cilantro
1 Tbsp diced chives
1 bunch Swiss chard
1 bunch collard greens
2 oz. dry white wine
Four pieces Barramundi, no skin
Method
Preheat oven to 350 degrees. Mix the corn and eggplant with salt and pepper,
and 1 Tbsp olive oil. Place the mixture on a baking sheet and cook until
soft, about 15 minutes. (Leave oven on).
Transfer the corn and eggplant mixture to a bowl. Add diced tomato, cilantro,
chives, and salt and pepper. Add 1 Tbsp of olive oil and mix well.
Heat 1 Tbsp olive oil in a large sauté pan over medium-high heat. Add
Swiss chard, collard greens, and salt and pepper, and cook for three minutes.
Add wine and cook an additional two minutes, until greens are slightly wilted.
Remove greens and set aside.
Heat a large skillet on high heat. Coat the fish with the remaining olive
oil and pan-sear, skin side up, until lightly browned on one side, about 2
minutes. Flip the fish over and place pan in a 350 degree oven for 5
minutes.
To assemble the plate, place the wilted greens in the center. Add the
Barramundi and top with corn, eggplant, and the tomato caponata. Serves
4.
