Sea Bass In Vinaigrette With Capers And Parsley
Lubina En Vinagreta Con Alcaparras. Sea bass in vinaigrette is a dish that will be appreciated by people who like fish.
- 1 pint dry white wine
- zest from 1 unwaxed lemon peeled off in wide strips
- zest from 1 unwaxed orange peeled off in wide strips
- 4 large shallots or red onions finely sliced
- a handful of parsley stalks
- 2 lb sea bass fillets 4 - 8, depending on size
- 2 tablespoons white wine vinegar
- 1/2 teaspoon caster sugar
- 6 tablespoons virgin olive oil
- 3 tablespoons capers drained and rinsed
- 3 tablespoons fresh flat leaf parsley leaves
- coarse sea salt and freshly ground black pepper
- Working in 2 batches, put 200 ml of the wine and 250 ml cold water in a shallow pan such as a non-stick frying pan. Add half the strips of lemon and orange zest, 1 of the shallots, half the parsley stalks and salt.
- Add half the sea bass fillets and slowly bring to a gentle simmer, about 5 minutes. As soon as the liquid starts to bubble, take the pan off the heat and leave for 2 minutes.
- Transfer the fillets to a serving dish and keep them warm, while you repeat with the second batch, using 200 ml wine, 250 ml cold water, the remaining strips of zest, 1 shallot, the remaining parsley and some salt.
- Meanwhile soak the remaining shallots in the vinegar for about 3 minutes. Drain off the vinegar into a bowl and use to make the dressing. Reserve the soaked shallots.
- Add the sugar, salt and pepper to the vinegar and whisk in the olive oil, a little at a time. Mix in the shallots, capers and parsley and pour over the fish fillets while they are still hot. Let cool and eat after 1 - 2 hours.
Calories: 540 kcal
Carbohydrates: 11 g
Protein: 42 g
Saturated Fat: 4 g
Cholesterol: 181 mg
Sodium: 336 mg
Potassium: 833 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 467 IU
Vitamin C: 8 mg
Calcium: 68 mg
Iron: 3 mg