Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10

Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon s got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team Full Recipe: https://www.gordonramsay.com/gr/recipes/r10seabass Follow Gordon: Text him: +1 (310) 620-6468 Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay #CookwithMe Yield 1: 8 oz Sea Bass filets-skin on ½ Cup Eggplant/Aubergine, Sliced 1 Shallots, Sliced 1 large Garlic, Sliced 6 Heirloom Cherry Tomatoes 2 Tablespoons White Wine 2 Tablespoons Tomato Puree 3 Tablespoons Vegetable Stock 2 Tablespoons Olives- sliced 4-5 Sundreid Tomatoes 1 Calabrian Chilies, sliced Salt and Pepper Olive Oil 1 Sprig Oregano leaves, Smashed 1 Lemon zest and juice 1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag) Method: Warm couscous or cook per instructions. Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season. Remove eggplant on towel Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat. Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min. Add 1 slice worth of lemon juice to couscous Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge