Recipe by Davide Francesco Cannillo, a talented young chef and amazing teacher. Complex, like all the author’s dishes. But definitely worth a try!
Sea bass rolls with Gaeta olives and tomato fondant
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 cleaned, scaled, and boned sea bass fillets
- 7 oz (200 grams) of pitted Gaeta olives
- 9 oz (250 grams) of cherry tomatoes
- 1 clove of garlic
- Thyme to taste
- Rosemary to taste
- 1 teaspoon of sugar
- Extra virgin olive oil to taste
- Salt and pepper
- Instructions
- Preheat the oven to 325°F.
- Cut the cherry tomatoes in half, put them in a pan, and season them with salt, oil, thyme, garlic and sugar. Cook them in the oven for thirty minutes.
- Take them out of the oven, blend them, and pass the pulp through a chinois.
- Finely chop the olives with very little rosemary and the zest of ½ lemon.
- Salt the sea bass fillets and dress them with the chopped olives. Roll them up and stick them in place.
- In a small pan with a little oil, cook the fish rolls over a very gentle heat.
- Put the tomato fondant at the bottom of the plate, then the fish fillet.
Tips to ensure the success of the dish:
- Filleting the fish well is the only difficult element of this preparation. If you don’t know how to do it, you can ask the fishmonger. However, ask for the head and the spine, as you can always make a fish broth that can be used for a risotto or pasta sauce.
- Do not add too much rosemary, as it must not be the dominant flavor of the dish.
- If you want to sea time you can use the confit cherry tomatoes. Recipe here
