Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine.

Baked Seabass with Caponata – Serves 2

For the Fish

2 x 200g Seabass Fillets

1 Lemon, Juice Only

Salt & Pepper

For the Caponata

1 Aubergine, peeled and chopped

1 Red Onion, chopped

1 Celery Stalk, chopped

1 Red Pepper, choppedcaponata

2 Tbsp Golden Raisins

6 Cherry Tomatoes, halved

1 Tsp Dried Oregano

1 Tsp Capers

2 Tsp Cider Vinegar

Water

Olive Oil

Basil, to Serve

Method

Preheat the oven to 180C. Make a foil parcel for the fish fillets. Squeeze on the lemon juice and some salt and pepper, set aside. In a large frying pan on a medium heat add a lug of oil and the onion and cook for 3-4 minutes. Add the aubergine and celery and red pepper and cook for a further 5 minutes. To the pan, add the raisins, oregano and 1 cup water & simmer for 8 minutes. At this point place the fish in the oven, it should be in for 10-12 minutes then 3 minutes to rest. Add the cherry tomatoes, the vinegar and capers to the vegetable mix and allow to cook for a further 7 minutes. Season with salt and pepper. Place Caponata on the base, top with the fish and shredded basil. Serve with crusty bread.

Top Tip: Caponata is great on a bruschetta, so if you’ve got leftovers pop it in the fridge and use it to make a great brunch.

Enjoy the summer,

Paul x

If you would like to download or print this recipe, click the below link:

Caponata Recipe

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