Catch of the day with capers

Serves : 4
Prep time : 20 min
Cook time : 35 min

Ingredients

60 ml (1/4 cup) small capers, drained and dried on a paper towel
30 ml (2 tablespoons) extra virgin olive oil
1.5 kg (3 to 4 lbs) red snapper, sea bream, black sea bass (or any whole fish), cleaned and scales removed
Lemon wedges
Fleur de sel
Fresh ground black pepper

Garlic emulsion with fresh herbs

2 garlic cloves, pressed
Juice of 1 lemon
125 ml (1/2 cup) extra virgin olive oil
60 ml (1/4 cup) fresh herbs (oregano and dill), finely chopped
Sea salt
Fresh ground black pepper

– In a small jar with a lid, combine garlic, lemon juice, olive oil and herbs. Season and shake vigorously to create an emulsion. Set aside.

Steps

— Preheat oven to 190 ˚C (375 ˚F).

— In a small saucepan, combine capers and olive oil. Fry for 2 to 3 minutes on medium heat or until capers break (be careful with splashes). Remove the capers from the pan and place them on a paper towel. Set aside.

— Wash the fish and dry it well. Cut 3 incisions on each side of the fish and place it on a baking sheet lined with parchment paper. Using 1/3 of the emulsion, moisten the inside as well as the outside of the fish, making sure that it seeps into the incisions.

—Bake on the centre rack of the oven for 20 minutes. Delicately turn the fish over and pour on 1/3 of the emulsion. Bake for another 15 minutes.

FINALE — On a platter garnished with swiss chard, place the fish with the capers and lemon wedges. When ready to serve, sprinkle with fleur de sel and fresh ground black Use the last 1/3 of the emulsion as a sauce.

NOTE — Traditionally the fish is served in a very convivial way in the middle of the table for everyone to help themselves. All recipes in this book complement each other; use your imagination to create your own side dish combination: beet salad, sautéed rapinis and homemade fries. The choice is yours!