Olive oils bring flavours of the Mediterranean to the surface
Andrea Fraire, chef de cuisine at Grissini at the Grand Hyatt hotel, brings a delightful Mediterranean flavour to this dish, which is finished in oil.
He uses taggiasca black olives from Liguria and Italian tropea red onions to create a true taste of home, but other red onions and black olives will do the trick, too.
He has also chosen extra virgin olive oil from Puglia for its deep, layered flavour. Look for something with as much impact to enhance the flavour of the fish.
Pan-fried sea bass Mediterranean style
120g tropea red onions
Puglia extra virgin olive oil
10g chopped garlic
350g cherry tomatoes
50g taggiasca black olives
Four 200g fillets of sea bass
Handful of fresh basil
Salt to taste
Bake onions in their skins for 40 minutes at 140 degrees Celsius. Peel and julienne them.
Put oil into pan. Cook garlic and cherry tomatoes slowly until the tomatoes soften. Add olives, capers and onion to the pan.
In a separate pan, fry sea bass until the skin is crispy. Add sauce, and continue until the fillet is cooked through.
Add fresh basil, salt and extra virgin olive oil.