Recipe: Sea Bass Fillet With Sicilian Caponata
Instructions:
Cut the aubergine into 2cm dices, season with salt and olive oil then roast in the oven for 15 min 180C. Heat up 2 tbsp of oil in a large pan over medium heat. Sweat down chopped shallots, carrot and celery until caramelised then add sugar and deglase with vinegar. Add tomato paste, chopped tomatoes and roasted aubergine. Cook for about 5 min then add capers,chopped olives,raisins, pine nuts, basil and chill for 1 hour. Pan fry sea bass fillets and serve on a plate with caponata at the bottom. serves 6
Ingredients
- tomato paste : 10 grams
- aubergine : 3 g
- capers : 20 g
- caster sugar : 60 g
- celery : 100 g
- extra virgin olive oil : 80 ml
- fresh basil : 5 g
- mixed tomato : 400 g
- pine nuts : 40 g
- pitted green olives : 100 g
- red wine vinegar : 30 ml
- sea bass fillet : 550 g
- shallots : 100 g
- garlic clove : 2 g