Pan-fried Branzino with Eggplant Confit & Arugula (Crystal)

Branzino, cut in desired weight

Tomato vinaigrette

Tomato concassé

Eggplant and cherry tomato confit

Arugula pesto

Arugula salad

Edible flowers (petals only)

Extra-virgin olive oil for drizzle

1 cup white wine

2 cups olive oil

Eggplant wedges, partly skinned

Thyme

Rosemary

Basil

Peppercorns

Bay Leaf

Red and yellow cherry tomatoes

For the confit, combine all ingredients except for the eggplant and tomatoes in a skillet. Bring to a boil and let simmer until all the wine/liquid is reduced. Roast branzino and eggplant for 2-3 minutes in the mixture until golden brown, then add the tomatoes. Remove from the heat and let it rest.