Eggplant Turbot Bundles

Sprinkle fish fillets generously with salt and pepperand let rest for 15 Minutes for flavor to penetrate.

Combine basil, garlic and 2 tablespoons olive oil. Add salt to taste. Add diced tomatoes. Set aside.

Preheat oven to 350° F.

Line a sheet pan with parchment paper. Drizzle or sprayolive oil on parchment.

Place eggplant slices on pan. Sprinkle with kosher salt. spray eggplant with olive oil. Bake for 10 Minutes until slices are softened and flexible. Remove from oven and cool.

Cut fish into 2”-3” squares. If using the thin part of the fillets, stack two pieces.

Lay 2 eggplant slices crosswise. Place a piece of fish in the center where the slices overlap.

Spoon 1 tablespoon pesto over the fish. Wrap 2 opposite sides of the eggplant over the fish. Then wrap the other 2 sides over the bundle.

Use an 18” length of cooking twine to tie the bundle neatly in both directions. Place on a baking pan. Repeat with remaining fish and eggplant slices.