Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
The eggplant makes this dish, the flavors of smokiness and garlic are what creates the perfect creamy dressing for this pasta.
Broccolini is a longer thinner broccoli. If you can’t find it you can use broccoli but make sure it is thinly sliced for this recipe. This is a really fun way to use eggs in a recipe! It is so easy but so fancy looking.