Fillet of grouper on a caponata millefolgie

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Fillet of grouper on a caponata millefolgie

Serves:

2020-12-19

Ingredients

1 tbsp. olive oil
4 gloves garlic
1 small onion, chopped
2 tbsp. capers (Camel)
6 sun-dried tomatoes, chopped (Camel)
6 pitted black olives, sliced (Camel)
1 tbsp. tomato paste
Salt and pepper to season
400g Grouper
1 sheet pre-rolled puff pastry
1 egg yolk
Small bunch spinach
1 clove garlic, finely chopped

Method

Heat 1 tbsp. olive oil in a pan and gently cook together the onion, garlic, sun-dried tomatoes, cherry tomatoes, capers and olives for 3 minutes. Add in the tomato paste, season with pepper and continue to cook for 4 minutes. Cut 4 discs 8-10 cm in diameter out of the puff pastry and place onto a lined baking tray. Place the caponata mix in the middle of each, brush the edges with the egg yolk and bake in the oven at 200°C for 10-15 minutes until browned. Cut the Grouper in 2 portions and seal well in a pan with a little olive oil. Place on a baking tray and continue to cook in the oven at 200°C for 5-8 minutes or until cooked through. Finally, sauté the spinach with the garlic, season well with salt and pepper and remove off the heat. To serve, place 2 caponata pastry disks on top of each other per serving and top with the spinach. Finish off with the fish on top and drizzle with olive oil.

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Flett tal-perch fuq kapunata millefoglie

Ingredients

400g perch
folja tal-għaġina sfiljurata
6 żebbuġiet suwed mingħajr għadma
2 imgħaref kappar
6 biċċiet tadam imqadded
6 tadam ċirasa
basla żgħira
mgħarfa konċentrat tat-tadam
mazz spinaċi
4 sinniet tewm
isfar ta’ bajda

Method

Saħħan mgħarfa żejt taż-żebbuġa ġo taġen u sajjar bil-mod flimkien il-basla, it-tewm, it-tadam imqadded, it-tadam ċirasa, il-kappar u ż-żebbuġ għal 3 minuti. Żid il-pejst tat-tadam, ħawwar bil-bżar u kompli sajjar għal 4 minuti. Mill-għaġina sfiljurata aqta’ 4 ċrieki b’dijametru ta’ 8-10 ċm u poġġi fuq trej tal-ħami fuq karta tal-forn. Poġġi t-taħlita tal-kapunata fin-nofs ta’ kull ċirku, idlek it-truf bl-isfar tal-bajd u aħmi fil-forn f’temperatura ta’ 200°C għal 10-15-il minuta sakemm isiru kannella. Aqta’ l-ħuta f’żewġ porzjonijiet u ssiġilla sewwa f’taġen bi ftit żejt taż-żebbuġa. Poġġi fuq trej tal-ħami u kompli sajjar fil-forn f’temperatura ta’ 200°C għal 5-8 minuti jew sakemm issir. Fl-aħħar nett, qalli l-ispinaċi bit-tewm, ħawwar sew bil-melħ u l-bżar u neħħi minn fuq in-nar. Biex isservi, poġġi 2 ċrieki tal-għaġina u l-kapunata fuq xulxin għal kull porzjon u fuq qiegħed l-ispinaċi. Spiċċa bil-ħut fil-wiċċ u ftit żejt taż-żebbuġa.

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