List of Ingredients
- 2 LBS. of potatoes
- 1 1/3 LBS. of bell peppers
- 1 LB. of sea bass fillets
- 1 LB. of eggplant
- 14 OZ. of white onions
- 14 OZ. of tomatoes
- 1/3 CUP of all-purpose flour
- 1 1/2 OZ. of roasted salted cashews
- 2 TBSP. of unsalted butter, softened
- 1/3 CUP of provolone cheese, grated
- 1/4 CUP of Grana Padano cheese, grated
- thyme
- marjoram
- capers, rinsed
- basil
- extra-virgin olive oil
- salt
Method
Preheat the oven to 400°F.
Coarsely chop the cashews in a food processor and mix with the flour, Grana Padano, provolone, and butter to a coarse crumble.
Roast the peppers on a tray lined with parchment paper for 20-25 minutes. Remove from the oven, place them in a bag, and let cool; then remove the skin and seeds and cut into slices.
Peel the potatoes and cut them into slices around 1/2" thick; place them in a bowl, add oil, and mix well; place them on one or several trays lined with parchment paper so that the slices do not overlap. Bake for 20-25 minutes.
Peel the onions and slice them; place them on a tray lined with parchment paper, drizzle with oil, and bake for 20-25 minutes.
Cut the eggplant into slices around 1/2" thick; place them on a tray lined with parchment paper, drizzle with oil, and bake for 20-25 minutes. Remove from oven and decrease temperature to 350°F.
Remove the skin from the sea bass fillets and remove any bones.
Blend together thyme, marjoram, basil, 1 Tbsp. capers, and 1/4 cup oil, then season with salt if necessary.
Grease a baking pan. Add the first layer of potatoes, then a layer of tomato slices, the seasoned oil, eggplant, peppers, the seasoned oil, onions, potatoes, and finally the sea bass fillets. Top with the crumble and bake at 350°F for 30-35 minutes. Remove from the oven and serve immediately.