recipes
Seabass with meditteranean caponata
Serves:
Ingredients
- 1 sea bass
- 1 lemon
- 6 basil leaves
- 50g courgettes
- 50g aubergines
- 50g peppers
- 10ml olive oil
- 6 green olives
- 10ml olive oil
- 100ml tomato polpa
- 1 onion
Method
To make the caponata, start by dicing the peppers, aubergine and the courgettes. Shallow fry in a preheated pan with some olive oil for 2 minutes. Add in the basil and olives and cook for another 2 minutes. Next, gradually pour in the tomato pulp and simmer for 5 minutes. Meanwhile, shallow fry the sea bass for 2 minutes on each side in another pan and when cooked serve with prepared caponata.
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