We're gonna show you how to cook the most amazing dish in 10 minutes.

But honestly, I don't mind if you're one or two minutes behind, but I guarantee you the tips and the entire I'll show you a little fast track that food on.

Who knows?

One day you may absolutely nail it on 10 minutes.

Today's dish is a beautiful pan seared sea Bess, where they sort of Mediterranean light tomato, eggplant or obey jean olive chili sauce.

I've got some leftover cook cooks was gonna be on the base, was back to the start.

But this thing is an easy dish to put together the most important.

What you do is get organized on DSO.

90% of this battle is in the preparation so that the fish, which already fill it'd.

There's a beautiful little baby sea bass.

I'm gonna score it.

Syria that cooks in about two after three minutes.

Eggplant, cherry tomatoes, garlic, a little bit of oregano on these little calibration.

South Italy, Chile's What's the longest thing to cook?

That's what you gotta ask yourself.

It's not.

The fish is the eggplant got the pan nice and hot first guarantee.

This will be done in under 10.

Here we go.

So literally top and tail with their plant.

You know, it's a delicious vegetable.

The less time you have, the thinner you slice it.

There's no fast track.

That's why I love using these little ones.

Andi, they're less better than the big ones.

But more importantly, was there crispy?

They are so delicious, Olive, All in.

Get that nice and hot.

If that all of all isn't hot, then the eggplant actually starts to go soggy on.

Then they go greasy.

Everyone worries about salting them and then squeezing.

Know whether this small, dead plants do not need salting Okay into the pan.

I get a really nice sort of crisp texture on those now eggplants.

In the nice thing about this particular source, the source could be made on literally.

You could sit in the fridge for a day longer.

It sits in the fridge.

The taster is eggplants and you'll see that oil get absorbed straight away.

And that's why it's gonna be hot.

So you're nice and crispy.

If the pans cold on the old cold, eggplant will turn greasy and soggy so get it nice and hot.

You'll see them getting beautifully colored from there.

Start slicing your shallots.

Third base of the source now, so we don't need to find ice.

Anything is a sort of rustic Mediterranean take on a beautiful roasted sort of sea bass.

I saw this dish down a little Russian just outside Santa Pay.

Now, this is sort of a faster version of it.

Now you can see the eggplant getting nice and crispy.

They put a touch more all in there.

Now get some color on there.

Really, really important.

Beautiful taste, not better at all.

That's why I much prefer using these small eggplant than the big ones.

Big ones take so much more time to cook onions ready next to that clove of garlic as well.

If you want to slice the garlic, get a micro plane and great the garlic.

I like the texture of the garlic, so slice it again nice and thin again.

And then from there, get your fish on.

Just lightly score the fish.

Just a nice little nick into the skin and they will stop the fish from coming up and again.

Two or three little slices down shots, garlic and tomatoes.

Ready.

Tomorrow is a beautiful little cherry.

Tomatoes from the fine.

They're so sweet, They're gonna get into the source of the very last minute.

No, that's it.

Never gonna start cooking them.

Eggplants used to colored.

I always.

Once you cook that plants, the most important thing is to take them out of the pan.

After that, I just lightly drain them.

Okay.

I've seasoned them salt and pepper to get it a little bit more exciting.

Some zest of lemon.

Okay.

Disaster.

Lemon.

Sort of gives it that nice sort of citrusy, delicious flavor.

Now look at that as a class A beautiful.

They come out now, they just sit there, crispy, that beefy coat, Same pan.

Start off with a touch of all, and we're not gonna over color these shallots and garlic.

We're gonna go in sort of just likely done fish.

I don't need to put on that.

Takes literally two minutes to cook that fish pans.

Getting nice.

Smart on the side.

Shallots, garlic in.

Give it a really nice little toss on this source.

Looking sort of rustic.

A little bit.

Relax.

Not too intense.

I've got these beautiful dry tomatoes in a swell sun dried tomatoes in and we'll keep them.

Hold on the chilly.

So I cut that into little slices.

It's been in the brine and so again gives the source that little touch of heat.

It gives it the right amount of heat seeds in I'm not really start to see useful source coming together.

When you got that color on the shallots and garlic, turn down the gas.

Really super low touch more olive.

All call that down.

And then from there we'll put a little touch of white wine.

She asked the touch.

A tablespoon of white wine in there.

Greece.

Lovely.

So good.

Reduce that white wine down.

And then, from there we start building out the source.

Okay, I've got a couple of tablespoons Ah, vegetable stock.

Give a little bit of body.

And then, from there, a couple of tablespoons off chopped tomatoes.

I love Take it off the heat.

You see this really nice tomato Mediterranean source coming together.

Sh Lots of cooked garlic cooked.

Check on the seasoning.

The heat in the Now I'm gonna drop my tomatoes in there literally without cooking them.

They're very nice and soft.

And then finally, I've got my olives for saltiness and then little touch off fresh.

We're gonna chop this.

I'm just gonna put that over.

Source.

Just pick the leaves in so it becomes a little more fragrant.

Like I said, this source could be made a day to three days in advance as it sits in the fridge.

It's so tasty.

We've all got onions and garlic and tomatoes at home, so it's a great way of using leftovers.

It really makes a nice, refreshing source tablespoon of olive oil on top.

And then finally take your lemon just great over there now, from their fish into the pan touch of all, get a nice and hot, lightly seasoned the fish on, then literally into the pan.

Down on this sea bass cooks like salmon, 90% of it skin side down.

That keeps it really nice and crisp.

But these little Phillips literally take 90 seconds to two minutes to cook.

Thanks for Chris.

Cas.

Okay, all have done here.

They're just little brought the crystals back up the temperature.

The squeeze on ice touched a fresh lemon juice into it.

Gives that nice vibrancy.

Andi It's a really nice, delicious garnish.

It goes so well with sea bass.

Beautiful.

Yeah, once you got the color on the skin, that sea bass turn it over very carefully.

We turn fish once, get the fish lies underneath horizontally so you don't break the fish up and over, up and over.

Look how quick that cook.

And then, as that's cooking, put a little touch of lemon juice inside the fish.

Which sees is it usually not lemon juice in that finishes cooking that Limoges goes inside now to play.

Keep it simple.

This is dinner in 10 lunch in 10 brunch in 10.

Nothing complicated Couscous in the middle fish is still cooking nicely.

I've turned the gas off and is actually continued to cook from that heat.

Source.

I just lift up those tomatoes.

I'm not stirring, not pressing.

You can see the olives, the garlic, the onions.

The sun dried tomatoes is all sort of melted into one, but makes a delicious source, and then look just drizzle around and then, finally professional, take the fish out one so he's beautiful.

Crispy over jeans sits around the outside.

It's such a lovely way of using baby eggplants on.

Then finally, she asked the touch of Oliver around the outside.

And there you go, the most amazing sea bass with a stunning Mediterranean source.

That's not dinner in 10.

That's dinner in nine minutes and 40 seconds.

Beautiful.

Do not forget to describe to my amazing YouTube channel on good luck.

Can't wait to see what you can do in 10.