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  • Apr 17, 2014
  • Updated: 3:11pm

Olive oils bring flavours of the Mediterranean to the surface

PUBLISHED : Tuesday, 08 November, 2011, 12:00am
UPDATED : Tuesday, 08 November, 2011, 12:00am
 

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

Serves 4

120g tropea red onions

Puglia extra virgin olive oil

10g chopped garlic

350g cherry tomatoes

50g taggiasca black olives

40g capers

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.

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