Aubergine caviar has nothing to do with fish eggs and is kind of like a pesto but made with aubergine and no nuts. You can buy it at the supermarket or if you want to make your own try this recipe from Gastronomy Domine.
INGREDIENTS
4 fillets of sea bass
8 baby fennel bulbs
60g chorizo sausage, sliced
40g black olives
60g tomatoes blanched skinned, deseeded and diced
8 cherry tomtoes
Aubergine caviar
Fresh salt and pepper
15g unsalted butter
A little olive oil
4 bag leaves
1 sprig basil separated into leaves
Recipe continues
METHOD
Preheat oven to 220C. Cook the fennel in boiling water for 3 minutes until al dente, drain and keep warm.
On the hob, heat a large ovenproof pan until very hot before adding a little olive oil. When the oil is very hot, add the bay leaf and fry the seabass skin side down. Flip the fish over and cook briefly.
Add the aubergine caviar, cooked fennel, chorizo and halved olives.
Season the fish and turn over again so that it is skin side down. Transfer to the oven until the skin is golden and flesh just cooked.
Just before serving add the chopped and whole cherry tomatoes with the basil and season if necessary.