Poached Chilean Sea Bass with Stewed Tomato & Fennel

Instructions:

1. Cut the fennel into large 1/8th pieces and place in a large dutch oven with 1 clove of garlic and 2 tbsp olive oil
2. Sear the fennel on all sides, add in one shallot and cook until soft
3. Add in cherry tomatoes to the fennel and shallot, and cook until soft
4. Let the tomatoes, fennel, and shallot cook for 15-20 minutes on a low simmer or until the fennel is tender
5. Heat 3 cups of olive oil in a pan with tarragon, two cloves of garlic, and other shallot until oil reaches 165°F
6. Roast the eggplant for 25 minutes at 400°F or until the eggplant is soft and golden brown
7. Once the eggplant is cool, scrape out the eggplant from the skin
8. Blend the eggplant inners in a food processor with a garlic clove until smooth, season with salt and pepper to taste
9. Place the Chilean Sea Bass in the heated oil and cook slowly until the internal temperature reaches 145°F, remove from oil
10. Smear the eggplant on the plate, add the fennel next to the smear and top with the Chilean Sea Bass portion