Fried sea bass with tomatoes and capers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried sea bass is a popular dish in Italy, where it's called branzino. The fish itself is fried in just a few minutes, and its unique flavor comes from the vegetable sauce served with it. After frying the fish, sauté cherry tomatoes with olives and capers in the same pan and oil. The vegetables are then sautéed for a few minutes in dry white wine, and the sauce left in the pan is thickened with butter. The combination of sweet tomatoes, tart, piquant capers, and a light, creamy sauce is fantastic and Mediterranean in elegance. A perfect complement to fried fish!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 sea bass fillets with skin, boneless
- 0.5 tsp coarse salt
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2 tbsp capers, washed
- 0.5 cup pitted Nicoise olives, halved
- 3 tbsp. dry white wine
- 1 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Heat a large skillet over medium heat. Place the sea bass fillets on paper towels and pat dry. Using a sharp knife, make three shallow diagonal slashes on each fillet. Sprinkle with salt on all sides.
- Add olive oil to a hot frying pan; then place the fillets skin-side down, making sure to stand away from the pan. Gently press down on each fillet to ensure the skin is in full contact with the pan. Cook the fish without moving for 3 minutes. Carefully flip the fillets with a spatula and cook for another 30 seconds. Transfer the fish to a platter, skin-side up, and keep warm.
- Add the tomatoes, capers, and olives to the hot skillet. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine has reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the fish and serve.
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