Grilled sea bass on burnt aubergine with garlic, lemon and pomegranate seeds

On this episode of Gourmet Today TV, Sean Gravina makes a grilled sea bass, cooked whole and served with a smokey burnt aubergine and bright pomegranate seeds for colour and sweetness

Grilled sea bass on burnt aubergine with garlic, lemon and pomegranate seeds


  • 1 whole sea bass, gutted
  • 1 large aubergines
  • ½ garlic clove
  • ¼ lemon, zest only
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Handful parsley, chopped
  • Handful mint, chopped
  • ½ large pomegranate, seeds only
  • Salt and pepper


  1. Place the aubergine directly on a moderate flames and roast for 15-18minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the aubergine with a knife in a few places, a couple of centimeters deep, and place on a baking sheet under a hot grill for about and hour. Turn them around every 10 min or so and continue to cook even if they burst and break.
  2. Remove the aubergines from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each aubergine and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for an hour at least, preferably longer to get rid of as much water as possible.
  3. Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a goof grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
  4. Heat a grill on medium heat until very hot, in the mean time score the fish on both sides.
  5. Place in a dish and drizzle plenty of olive oil, salt and pepper. Once the grill is hot place the fish and don’t touch for at least 4 minutes, turn and cook for about the same time.
  6. When ready to serve mix in most of the herbs into the aubergine and taste for seasoning.
  7. Serve the seabass with a generous spoon of the aubergine  and scatter the pomegranate and the remaining herbs.

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 October, 2015.