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, chopped
2 Tbsp Golden Raisins
6 Cherry Tomatoes, halved
1 Tsp Dried Oregano
1 Tsp Capers
2 Tsp Cider Vinegar
Basil, to Serve
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,
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