The pepperonata agrodolce – which can be made well in advance – is a lovely combination of capsicum (peppers) and onion with salty capers, sweet raisins and a slightly acidic dressing.
It is wonderful (as in this recipe) as an accompaniment to simply chargrilled or seared fish fillets. And it also goes well as part of an antipasto plate with some well toasted sourdough bread on the side.
The recipe comes to us from Harold Finger who has been it this for many years and was kind enough to share the recipe for our second book, The Feast Goes On.
Crisp Skinned Barramundi with Peperonata Agrodolce
- 4 Barramundi fillets, skin on (or other white fish)
- 6 red or yellow capsicums (peppers), or a combination
- 2 small red onions
- 1/3 cup extra virgin olive oil
- sea salt and freshly ground black pepper
- 2 tbsp baby capers, rinsed and drained
- 2 tbsp raisins
- 1 tablespoon sugar
- 1/2 cup red wine vinegar
- 6-8 basil or mint leaves
- To make the peperonata, wash the capsicums, cut in half lengthways, remove the seeds and chop into 2 cm (3⁄4 inch) squares.
- Slice the onions and put them in a large frying pan with the olive oil, capsicum, salt and pepper. Add the capers and raisins, cover and cook over low heat for about 15 minutes, stirring regularly.
- Add the vinegar and sugar to the pan, stir and continue to simmer, uncovered, until the liquid has evaporated, about 30 minutes. Remove from the stove and add the basil or mint leaves. Set aside.
- To cook the barramundi, season the fillets generously with salt and pepper and drizzled with a little oil. Heat an oven proof non stick fry pan on the stove. When hot, place the fish fillets skin side down in the pan. Allow to cook for a couple of minutes until the skin golden brown and comes away easily from the pan. Carefully turn each piece over and cook in the oven for 3 - 5 minutes, depending on the thickness. Remove from the oven when just about cooked through and allow to rest. loosely covered with foil, for 5 minutes.
- Serve each fish fillet with a spoonful of the peperonata and drizzle with a little olive oil to serve. Serves 4.