Redfish Fillet — a Mediterranean harmony of tomatoes, olives, and capers.
Ingredients
- 2 redfish (about 500–600 g each)
- Extra virgin olive oil
- 1 bunch fresh basil
- 300 g cherry or Pachino tomatoes
- 3 cloves fresh garlic
- 150 g pitted Taggiasca olives
- 50 g capers (salted or pickled)
- 20 g anchovies in oil
- 1 medium onion
- 1 stalk green celery
- 2 carrots
- Rosemary, sage, and bay leaves (for a small bouquet garni)
- 10 cl (1 glass) dry white wine
Preparation
Filleting the Fish
After cleaning and scaling the fish, cut it into four equal fillets and remove any remaining bones. If you prefer, ask your fishmonger to do this part — precision matters.
Fish Stock
Use the heads and bones to make a light stock. In a pot, sauté the celery, onion, and carrots in a drizzle of olive oil. Add the fish heads and bones, deglaze with white wine, then add the bouquet garni. Cover with cold water and, once it reaches a boil, simmer for about 1 hour.
Preparing the Sauce
In a copper or aluminum sauté pan, lightly fry the unpeeled garlic cloves in olive oil. Remove them once golden. Add the anchovies and let them melt, then add the tomatoes, capers, and olives. Cook for 7–8 minutes, just until the tomatoes begin to soften without breaking apart.
Cooking the Fillets
Remove the sauce from the pan. Add a touch of olive oil and sear the fish fillets on both sides until lightly golden. Return the sauce to the pan, add a ladle of the prepared fish stock, and cook over medium heat until the sauce thickens and the flavors come together.
Plating
Place the fish fillets on a warm plate and spoon the Mediterranean sauce over them. Garnish with fresh basil leaves for a touch of color and aroma.
Perfect Pairing
Enjoy with a chilled glass of Istrian Malvasia from Collio, served at 12°C (54°F) — a perfect match for the sea’s delicate sweetness and the vibrant notes of the Mediterranean.
