Sea Bass Acqua Pazza with Ancho Chilli - Recipe by Frankie Unsworth
Ingredients
Extra virgin olive oil, for cooking and rubbing
4 large, about 675 g, sea bass or bream fillets
4 scallions, sliced
2 handfuls of cherry tomatoes, halved
4 garlic cloves, 3 sliced, 1 halved
4 Tbs white wine
1/2 to 1 dried ancho chilli, torn into coarse pieces
6 pitted green olives
1 Tbs capers in brine, drained
1 ciabatta, sliced on the diagonal
Salt
A few basil leaves, for garnishing
Method
Heat a large skillet with a lid over medium heat and add a good splash of oil. Season the fish skin, then add the fish to the hot oil, skin-side down and cook for 2 minutes, or until the skin is nice and crispy. Remove from the pan and set the fish aside, skin-side up.
Add the scallions, cherry tomatoes, and 3 of the sliced garlic cloves and cook for 3 minutes, before adding the wine. Simmer, uncovered, for 2 to 3 minutes, then add 120mL water, the chilli (1/2 to 1, depending on how spicy you like it), olives and capers, and simmer for another 2 to 3 minutes.
Arrange the fish fillets on top, skin-side up, pop the lid on and let steam for 1 to 2 minutes until the fish is cooked but not falling apart.
Meanwhile, heat the broiler to high. Broil the ciabatta until golden with a little char, then rub with olive oil and the remaining garlic clove while still hot. Serve the fish, garnished with a few basil leaves and the ciabatta on the side.
Make ahead:
This dish is best made to order. You can prepare the base of the dish 1 to 2 days ahead up to the point of adding the fish. Cook the fish before serving.
Photo Credits: This is an edited extract from Last Minute Dinner Party by Frankie Unsworth published by Hardie Grant Books. Photography: Lisa Linder
