Seabass Puttanesca

INGREDIENTS

Seabass

Cherry Tomatoes

Black Olives

Capers

Anchovy Fillets

Lemon

White Wine

Parsley

Garlic

Red Onion

INSTRUCTIONS

To make 4 Portions, dice up 2 large red Onion.

Add a frying pan to the heat and pour in the Oil from the Anchovies.

Add the Onions to the Oil and sweat off until soft.

Then, you want to finely dice 2-3 cloves of Garlic, and add to the pan.

Once the Onions start to soften, add 4-6 Anchovy Filets and stir.

Next, 2-3 Tsp of Capers, and de-seed and pop in a small handful of Olives.

Deglaze the pan with a good splash of White Wine, around 100ml.

Then, take your Cherry Tomatoes, cut them in half and throw into the pan, along with the Tomato stalks.

Cook out the Sauce for around 15 minutes.

Cut off a few slices of a Lemon, and finely dice some Parsley.

Then, we want to take 4 Seabass Fillets and score the skin side very gently, taking care not to cut through the fish.

Pop a pan on a higher medium heat and add a generous amount of Olive Oil, enough to cover the bottom of the pan.

Chuck in a flat Tbsp of Butter.

Soon as the Butter sizzles and melts into the Oil season the Seabass, on both sides with fine Salt and lay into the pan.

Fry the Seabass skin side down for 1 minute, then flip, and cook for 20 seconds on the flesh side.

Flip the Fish again, and turn off the heat.

Quickly add a good pinch of Parsley, a splash of Lemon juice and a Tbsp or 2 of the Fish cooking Oil and Butter.

Stir the Sauce, and spoon onto a plate, lay over the Seabass, skin side up to retain the crispiness.

Finish, with a drizzle of extra virgin Olive Oil, a squeeze of Lemon juice, and a pinch of Parsley.

Then, serve.

Enjoy