Face it: most white fish is pretty blaa. It can be Cod, Haddock, or $30/lb Chilean Sea Bass, it doesn't matter.
We're supposed to eat more fish; it's good for us, right? What we need then is some sort of sauce that adds a lot of flavor but doesn't reduce the healthiness too much. This sauce recipe is it.
I found it in Patsy's Cookbook, the cookbook written by Patsy's the famous New York Italian restaurant. It's part of the Sal's Chilean Sea Bass recipe:
1 medium eggplant, peeled at cut into 1/2 inch cubes (about 1/4 pound per serving)
1/2 cup olive oil
2 garlic cloves per serving, minced
Red Bell Pepper (1/2 bell pepper per serving), thinly sliced
1 tablespoon xhoped fresh basil per serving
Anchovy fillets (1-2 per serving), drained and finely chopped
1 tablespoon capers per serving
4 pitted kalamata olives per serving, sliced
1 tablespoon flat leaf parsley per serving, chopped
14 oz can diced tomatoes (1 can per two servings)
Preheat the oven to 450F
Toss the cubed eggplant with 1/4 cup olive oil, place in a baking pan in a single layer and roast in the oven for about 15 minutes.
Heat 1/4 cup olive oil in a sautee pan over medium heat. Add the garlic and sautee for 2 minutes or until golden. Ad the bell peppers, basil, anchovys, capers, olives, parsley, and eggplant. Stir to combine and let cook for about 2 minutes. Add the diced tomatoes and 3/4 cup of water. Bring to a boil. Cover, reduce the heat to low and let simmer until the liquid as reduced to a nice 'saucy' consistency.
Put a little of the sauce on a plate to make a bed for the fish, place the fish on top, then spoon a little more on top of the fish.