Il Pesce Recipe
Seared Chilean seabass, castelvetrano puttanesca sauce, fregola alla sorrentina
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Ingredients
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For the Seared Chilean Seabass
For the Castelvetrano Puttanesca Sauce
For the Fregola alla Sorrentina
Method
For the Seared Chilean Seabass
Prepare the Seabass
Season the seabass fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the seabass fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove from heat and keep warm.
For the Castelvetrano Puttanesca Sauce
Make the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the chopped Castelvetrano olives, diced tomatoes, capers, and red pepper flakes. Simmer for about 10 minutes, allowing the flavors to meld. Stir in fresh basil before serving.
For the Fregola alla Sorrentina
Cook the Fregola
In a separate pot, bring chicken broth to a boil. Add fregola pasta and cook according to package instructions until al dente. In the last few minutes of cooking, add halved cherry tomatoes and diced mozzarella. Once cooked, drain excess liquid and stir in fresh basil, olive oil, salt, and pepper.
Assembly
Plate the Dish
On a plate, place a generous scoop of fregola alla sorrentina. Top with a piece of seared seabass, and drizzle the Castelvetrano puttanesca sauce over the top. Garnish with additional fresh basil if desired.
