Rockfish with Grilled Vegetables and Arugula

Ingredients

• 2 bunches arugula (≈160-200 g)
• 2 yellow bell peppers
• 2 red bell peppers
• 1 eggplant
• Salt
• 2 Garlic cloves
• 600 g rockfish fillet (skinless, cut into 4 equal pieces)
• black pepper (freshly ground)
• 4 tbsp plant oil
• 1 sprig rosemary
• 2 tbsp lemon juice
• 4 tbsp olive oil

Instructions

1. 1.

   Rinse the arugula, wash, trim and spin dry. Wash the bell peppers, quarter them and remove seeds. Wash the eggplant, trim it, slice into 0.5 cm thick rounds and sprinkle with salt. Let sit for 20 minutes then pat dry with a kitchen towel.

2. 2.

   Peel the garlic and crush it. Rinse the fish, pat dry, season with salt and pepper, and sear in a hot grill pan with 2 tbsp oil until both sides are golden brown. Reduce heat and finish cooking the fish.

3. 3.

   Sauté the vegetables in a hot grill pan with oil on both sides. Add the crushed garlic and rosemary, seasoning with salt and pepper. Toss the arugula with lemon juice and olive oil, season to taste. Plate the dish by arranging the arugula, grilled vegetables, and rockfish fillets together.