Anchovies, capers and olives.
I think of these as ‘grown up’ ingredients, ingredients that we learn to love with age. I’ve only recently admitted to myself, and family, that anchovies and capers are not in fact the food of the devil and are actually a match made in heaven – perfect with fish, on pizza, or in salads. Who better to join them than some juicy and flavoursome kalamata olives? This trio will guarantee to instantly capture the taste of the Mediterranean in any dish. I decided to combine these classic flavours with Sea Bream fillets, making for an intense, flavoursome and refreshingly simple dish.
Basically, it really is delicious. Please try it! (Use Sea Bass instead of Bream if it’s easier to get hold of).
2 Sea Bream fillets
Handful cherry tomatoes, halved and deseeded
2 large anchovy fillets
2 tbsps capers
Splash white wine
Small handful of kalamata olives
1 clove garlic, chopped
Juice of half a lemon
Olive oil, salt and pepper
– Preheat the oven to 190°C/370F
– Heat a couple of table spoons of olive oil in a pan, add the garlic, capers and anchovies and cook until the anchovies have dissolved and the garlic is soft.
– Add about 3/4 of a glass of white wine and the lemon juice and allow to reduce by half.
– Add the tomatoes, olives and some fresh oregano. Allow tomatoes to soften at a simmer for another 5 minutes, season.
– Place the seabass fillets in an oven-proof dish and pour over the sauce. Add another splash of white wine and olive oil, cover in foil.
– Cook for about 20 minutes or until fish is just cooked, removing the foil when the fish has about 10 minutes to go.
– Remove from the oven, sprinkle dish with more fresh oregano. I served mine with some crushed new potatoes (add some olive oil, crème fraiche and red onion) and green beans.
– Eat and enjoy!