Sea Bass with Caponata

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This was a 30 minute meal that my husband and I enjoyed immensely. Bursting with classic Italian flavours, I would be happy to eat this in a restaurant. As with all my recipes, it’s simple to make, with hardly any culinary skills required. I’ve suggested 2 sea bass fillets serves 2 people, but if I’m honest, we ate 2 fillets each 🙄 so I’ll leave it up to you as you how many you buy.

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Serves 2

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INGREDIENTS

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Caponata

1 echalion shallot - finely chopped

2 sticks celery - finely diced

3 cloves garlic - crushed

1 aubergine - diced into 8mm cubes

1/2 teaspoon dried oregano

1-2 tablespoons red wine vinegar

1 tablespoon raisins or sultanas

1-2 tablespoons capers

6-8 olives - roughly chopped

1 tablespoon pine nuts

6-8 cherry tomatoes - roughly chopped

1 teaspoon honey

Basil to serve

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2 sea bass fillets

2 teaspoons black tapenade (optional but delicious)

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METHOD

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Start by sautéing the shallot until soft, then add the celery and garlic and cook until the celery starts to soften and turn translucent. Add the aubergine and a little extra olive oil. Season and cook for 10-15 minutes stirring frequently. Add the red wine vinegar and cook for another 5 minutes or until soft. Add a little water to loosen if necessary. Now add the raisins, capers, olives, pine nuts honey and tomatoes. Continue to stir and cook until the aubergine is cooked and the tomatoes are soft.

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Add a little oil to a large nonstick pan. When almost smoking add the seasoned sea bass fillets skin side down for 2-3 minutes or until golden and crisp. Turn the fish over and remove the pan from the heat source. The residual heat will cook the fish in 1 minute.

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Spoon the caponata onto the plate and top with the fish. Dot the tapenade around the plate. Sprinkle with plenty of basil and serve with Jersey royals.

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