Argentine-Style Trout


In Steel Journeys Patagonia, when Abby has dinner with Elena, she enjoys a trout dish. Here’s the recipe!

1 large eggplant

2 medium sweet potatoes

2 medium onions

6 ripe tomatoes, on the vine

½ bunch fresh basil

3 tablespoons olive oil

1 tablespoon tomato purée

2 tablespoons red wine vinegar

8 sea bass fillets, skin off, pin bones removed, from sustainable sources

1 clove garlic

1 fresh red chili

1 large bunch fresh

flat-leaf parsley

2 cups arugula

Halve the eggplant lengthwise, then place in a wide saucepan, flesh-side down. Peel, roughly chop and add the sweet potatoes.

Add 1 inch of water to the pan, pop the lid on and bring to a boil over a medium heat. Reduce the heat and steam for 10 to 15 minutes, or until cooked through.

Peel and finely chop the onions, chop the tomatoes, then pick the basil leaves.

While they’re still in the pan, chop up the eggplant and sweet potato, add 1 tablespoon of oil and stir in the tomato purée.

Turn up the heat a little, stir for a couple of minutes, then add the onion and tomato, tear in the basil and season.

Add 1 tablespoon of vinegar, stir it all together and gently sauté for 25 minutes, or until the sauce is thick and the vegetables are lovely and tender.

Place the sea bass fillets on top and re-cover for 5 minutes, or until the fish is cooked.

Meanwhile, make the chimichurri. Peel and finely grate the garlic, seed and chop the chili, then pick and chop the parsley leaves. Combine it all in a small bowl, and dress with the remaining oil and vinegar.

Carefully remove the fish from the pan. Stir the arugula through the caponata and divide among your plates, with the fish on top and the chimichurri drizzled over.

Recipe courtesy of The Globe and Mail

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By David Ballerini

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