Step 1

Cut an X into the bottoms of the tomatoes, blanch them for 30 seconds, drain and peel them, slice them into wedges, remove the seeds and mince them. Sauté the tomatoes in a pan for 3 minutes with a drizzle of extra-virgin olive oil, a clove of garlic and a pinch of salt.

Step 2

Salt and lightly flour the sea bream fillets, then cook them on a hot grill for 2-3 minutes on each side, beginning with the side without the skin.

Step 3

Clean the eggplant, then cut it into thin slices. Flour them and fry them in plenty of peanut oil for 2 minutes.

Step 4

Serve the fillets immediately with the eggplant slices, sprinkling everything with the cooked tomato and the grated ricotta, then garnish with a few basil leaves.