Herb-Crusted Sea Bream with Caponata
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 500g |
| Celery | 300g |
| Red onions | 115g |
| Black olives (brined) | 100g |
| Capers (salted) | 25g |
| Pine nuts | 30g |
| San Marzano tomatoes | 250g |
| Sugar | 25g |
| Vinegar | 25g |
| Fresh basil | 4 leaves |
| Extra virgin olive oil | 45g |
| Sea salt | To taste |
| Seed oil | 200g |
| Sea bream (Orata) | 450g – 900g |
| Fresh thyme | To taste |
| Fresh parsley | To taste |
Instructions
Preparing the Sea Bream (Orata)
- Begin by cleaning the sea bream. Take each fish and rinse it thoroughly from tail to head, ensuring it is free of any residual scales.
- Proceed to gut the fish carefully, removing all internal organs. Rinse under cold water to remove any remaining traces of blood.
- Using a sharp knife, make a transverse cut and remove the head of the fish.
- Next, make an incision along the back of the fish, starting from the dorsal fin. Move the knife horizontally along the backbone to separate the first fillet.
- Flip the fish and repeat the same procedure on the opposite side, carefully removing the second fillet.
- Gently feel for any bones that might remain and remove them using a pair of tweezers.
- Wash the fresh herbs — thyme, basil, and parsley — under water and chop them finely on a cutting board.
- Place the fish fillets in a baking dish large enough to hold them comfortably. Pour over the olive oil and sprinkle the chopped fresh herbs.
- Wrap the dish with plastic wrap and let the fish marinate while you prepare the caponata.
Making the Caponata
- Start by preparing the eggplants. Wash them, trim the ends, and cut them into small 1.5 cm cubes. Place them in a colander and sprinkle with salt, then press down with a weight to draw out excess moisture.
- Meanwhile, clean the celery stalks and slice them into thin strips.
- After about 5 minutes, rinse the salted eggplants and pat them dry with a kitchen towel.
- In a large skillet, heat a small amount of olive oil and sauté the celery strips until they soften.
- Add the pitted black olives, pine nuts, and capers (which should be rinsed to remove excess salt). Stir and sauté for about 10 minutes.
- While this cooks, dice the San Marzano tomatoes. Add them to the pan and cook for about 20 minutes, stirring occasionally.
- Once the eggplants have been prepped, fry them in hot oil until they turn lightly golden brown. Drain them well and add them to the pan with the tomato, olive, and onion mixture.
- Stir the ingredients together and add the celery strips.
- Mix in the sugar and continue to cook until the alcohol from the vinegar evaporates.
- Add fresh basil leaves and stir gently. Let the caponata cool slightly before serving.
Cooking the Sea Bream
- Preheat a skillet with a bit of olive oil and carefully place the marinated sea bream fillets into the pan.
- Cook the fillets for 2-3 minutes per side or until the flesh is tender and the skin is crisp.
- Remove the fillets from the heat and serve them atop the prepared caponata.
Serving Suggestions
Serve the herb-crusted sea bream fillets with a generous helping of the vibrant caponata on the side. This dish pairs wonderfully with a crisp white wine or a fresh green salad for a complete Mediterranean-inspired meal.
Tips
- You can prepare the caponata a day in advance, as the flavors tend to deepen and intensify with time.
- For a richer flavor, you can drizzle some additional extra virgin olive oil over the fish before serving.
Enjoy your delightful Herb-Crusted Sea Bream with Caponata!
