Best Sea Bream With Artichokes And Caper Dressing Recipes

BAKED SEA BASS WITH LEMON CAPER DRESSING

Steps:

• To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

SEA BREAM WITH MEDITERRANEAN SAUCE

Steps:

• First of all wipe the fish with some kitchen paper, then make three diagonal cuts across it (on both sides) and brush lightly with a little oil. Season well with salt and freshly-milled black pepper, then place it in a shallow roasting tin and transfer it to the centre of the oven for 20-25 minutes. Meanwhile heat the oil in a medium-sized frying-pan, then add the shallots and pepper and soften then over a medium heat for 5 minutes before adding the garlic and cooking for another couple of minutes. Next add the chopped tomatoes, tomato purée, olives and capers, and sprinkle in the oregano and a seasoning of salt and pepper. Simmer gently for 10 minutes or so - giving it all a stir now and then - and after that add the whole cherry tomatoes, and continue cooking until the cherry tomatoes have softened but not lost their shape. After 20 minutes check to see if the fish is cooked - the flesh should be opaque and firm - or give it a further five minutes if necessary. To serve, divide the fish slices, the top fillet for one person, then remove the backbone and serve the bottom fillet for the other. Spoon the sauce over and serve with new potatoes.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

SEA BREAM WITH ARTICHOKES AND CAPER DRESSING

Steps:

• For artichokes:
• Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
• For dressing:
• Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
• For potatoes:
• Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For fish:
• Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
• Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

STRIPED BASS (SEA BASS/ SEA BREAM) IN ARTICHOKE, TOMATO + CAPER SAUCE

Steps:

• 1. In a large skillet over low-medium heat pour a 2-count or so of olive oil and place the garlic and shallots. You want to saute these together and get them nice and soft, so keep the heat on the low side. 2. Add the artichokes, tomatoes, sun dried tomatoes and capers and stir all together and cook over medium heat for 5-8 minutes stir regularly. 3. Add the white cooking wine, tyme and pepper and stir well, then simmer over low heat for 10-15 minutes, The goal is to reduce the sauce to be slightly thicker and remove some of the water released by the tomatoes. The sauce should be medium thick and should stick to the spoon some but pour. 4. Place the fish into the pan and nestle it down into the sauce, cover with the sauce from the sides and a lid on medium heat. You are going to essentially poach the fish in the sauce. Cook on side undisturbed for about 6-7 minutes, gently turn over and cover for 3-4 more min until it is slightly firm and flakes apart (you know, like cooked fish). Serve with the sauce on top. See a picture here: http://bit.ly/c0fXJ5

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Steps:

• Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
• Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.