Wednesday, July 12, 2006
Recipe of the week # 7 - Roast Sea Bass with Capers and Lemon
As I've mentioned before, we've been having a lot of fish recently as the fishmonger is only a few steps away. Everytime I walk past, I stare through the window and watch the glassy eyes staring back at me as I contemplate which fish to try next. Fish is so summery, it reminds me of Italian holidays where we'd watch my Uncle's brother from the beach as he'd catch grey mullet from the pier and eat his catches that same day, and Thailand where delicious big red snappers were grilled on an open barbecue.
This recipe by Giorgio Locatelli is one of the best fish dishes I've ever had. It's so fragrant with the amazing flavours of bay leaf and lemon accompanied by capers.
I couldn't stand the site of capers until recently, but now I love them. I didn't mind them in salsa tonnata (tuna sauce usually an accompaniment to veal) where they're whizzed up into a sauce and you can't see them, but these little green things on their own made me feel rather queasy. I tried them again recently in a Puttanesca Sauce and now I love them.
I was dying to try sea bass after seeing Gordon Ramsey hold one aloft on The F-Word, declaring it a delicacy, extraordinary, robust and delicate. I wasn't disappointed, it really was all of those things.