Crispy Seabass with Caponata Vegetables

and Toasted Walnuts
If you love classic Italian flavours, this one's for you! It's packed with them.
415 Reviews
Cals 396 · Prot 40 · Carbs 31 · Fat 15
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Crispy Seabass with Caponata Vegetables and Toasted Walnuts
If you love classic Italian flavours, this one's for you! It's packed with them.
415 Reviews
Cals 396 · Prot 40 · Carbs 31 · Fat 15
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass 6*
330 Grams
Salt
1 Tsp
Vegetable oil
1 Tbsp
Caponata
Walnuts 2*
30 Grams
Eggplant
1 Piece
Small zucchini
1 Piece
Red onion
1 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Cherry tomatoes
150 Grams
Tomato paste
50 Grams
Water
150 ML
Vegetable stock cube
0.5 Piece
Brown sugar
5 Grams
Green olives
50 Grams
Capers
20 Grams
Black pepper
0.5 Tsp
Fresh basil
15 Grams

Allergens

*6 Fish, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Toast

1 Toast

Lightly toast the walnuts in a large, hot dry pan until browned. Transfer to a plate. Reserve the pan. 
Prep

2 Prep

Meanwhile, chop the eggplant and zucchini into small cubes. Peel and chop the red onion
Fry vegetables

3 Fry vegetables

Return the pan to a medium heat with a generous drizzle of oil. Once hot, add the eggplant and zucchini and fry with a pinch of salt for 5 min. Add the onion and fry for 5-7 min further or until the eggplant has browned and softened. Don't hurry this step and don't skimp on the oil
Simmer

4 Simmer

Add the cherry tomatoestomato paste, measured water, 0.5/1/1 stock cubebrown sugarolivescapers and black pepper. Cover with a lid and simmer over a low heat for 10 min. Add a splash of water if needed. Once done, pick the basil leaves into the stew. Season with salt and pepper if needed. 
Fry seabass

5 Fry seabass

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a second large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
Serve

6 Serve

Divide the caponata and seabass among plates. Sprinkle with the toasted walnuts. Drizzle with good quality olive oil and finish with a grind of black pepper.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy