Snapper Fillet with Eggplant and tomatoes

Fillet the 1 kg (2.2 lb) snapper and obtain four regular cutlets. Trim the fillets to obtain pieces of as uniform a thickness as possible: this attention helps ensure even cooking during the stay in the oven. skilletKeep the scallops ready to add to the sauce, without cooking the fish yet.

Finely chop the onion until it's fine and uniform. A fine grain allows the onion to soften quickly in the oil and spread across the bottom of the pan without leaving any prominent pieces. Also prepare the eggplant and the tomatoes to continue without interrupting cooking.

Pour the extra virgin olive oil into a skillet and add the chopped onion. Gently sauté Cook over medium heat, stirring, until the onion is soft and translucent, but do not brown. The sauce is ready when it releases a delicate aroma and the oil appears evenly distributed around the onion.

Cut the eggplant into regular cubes and add them to the soffrittoSauté them for five minutes, stirring gently, until they begin to soften and absorb the seasoning. At the end of the indicated time, add a ladle of fish stock: the base must be moist, but not watery.

Dice the ripe tomatoes and add them to the eggplant. Stir to distribute the tomato in the bottom and let the juices combine with the fish stock, forming a soft and fragrant dressing. Proceed when the mixture it appears homogeneous and fluid enough to accommodate the scallops.

Place the four sea bream scallops in the skillet, placing them on top of the sauce. Cook for about eight minutes, turning each cutlet twice to ensure even cooking. Keep the bottom slightly moist: if it tends to dry out too much, add a small amount of fish stock.

Season with salt and pepper the snapper with the seasoning still hot, distributing it evenly. Make sure the bottom is soft and not dry, then transfer the scallops to the hot plates together with eggplant and tomatoes. Serve immediately, so the fish retains its tenderness.