Tonia Buxton’s Seabream with capers • Tsipoura me kapari
Easy ideas worthy of whole fresh fish are sometimes hard to muster up. This is a fantastically simple way to cook the abundance of seabream we have in our sea…or any other catch of the day. Special enough for dining with friends without too much fuss, great to linger over, cleaning every morsel away from the bones.
4 large fish caught in the sea
extra virgin olive oil
1glass (150 gm) of capers drained
of brine and rinsed
2-3 spring onions, finely sliced
4 tbsp of finely chopped flat
juice of 1 lemon
salt and black pepper
4 lemons, to serve
Ask that friendly fishmonger to scale, gut and remove the gills from the fish then wash them inside and out under running cold water. Pat dry with absorbent kitchen towel.
Preheat the grill to a medium hot. Place a sheet of foil over the grill rack, brushing it with olive oil.
Now season each fish with salt and pepper, coating inside and out generously with olive oil. Mix together the capers, spring onions, parsley and lemon juice and stuff into each fish cavities. Transfer the fish onto the grill rack and cook the fish for about 10 minutes on each side or until the flesh starts to flake away from the bone. Brush occasionally with a little more olive oil if needed.
Carefully lift onto warmed plates, garnish with extra lemon wedges and serve immediately. Good with gigantes beans (p51) on the side and a green salad.
Although I love the crispy result from cooking fish under a grill, for convenience, bake the fish in a hot oven (200°C/Gas 6) for around 20 minutes or until the fish flakes easily away from the bone.