NoKnead Rosemary Garlic Bread Sponsored by Secolari Artisanal Oils and Vinegars

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=FaIynhb0twk

Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team • Full Recipe: https://www.gordonramsay.com/gr/recip... • Follow Gordon: • Text him: +1 (310) 620-6468 • Instagram: / gordongram • Twitter: / gordonramsay • Facebook: / gordonramsay • #CookwithMe • Yield 1: • 8 oz Sea Bass filets-skin on • ½ Cup Eggplant/Aubergine, Sliced • 1 Shallots, Sliced • 1 large Garlic, Sliced • 6 Heirloom Cherry Tomatoes • 2 Tablespoons White Wine • 2 Tablespoons Tomato Puree • 3 Tablespoons Vegetable Stock • 2 Tablespoons Olives- sliced • 4-5 Sundreid Tomatoes • 1 Calabrian Chilies, sliced • Salt and Pepper • Olive Oil • 1 Sprig Oregano leaves, Smashed • 1 Lemon zest and juice • 1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag) • • Method: • Warm couscous or cook per instructions. • Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season. • Remove eggplant on towel • Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften • Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat. • Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min. • Add 1 slice worth of lemon juice to couscous • Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge

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