Victorian Bass with Garlic Capers Sauce

Ingredients

• 800 g Victorian bass fillet
• Salt
• Pepper
• 2 tbsp lemon juice
• 2 tbsp spelt whole‑grain flour
• 2 tbsp butter
• 2 Garlic cloves
• 3 anchovy fillets
• 2 capers
• 3 tbsp red wine vinegar
• 9 tbsp Olive oil
• 250 g mixed leafy salad (frisée, lollo rosso…)
• 4 small tomatoes
• 2 tbsp white wine vinegar
• 0.5 tsp mustard

Instructions

1. 1.

   Divide the fish fillet into 4 portions, season with salt and pepper, drizzle with lemon juice. Let rest for about 10 minutes, then coat in flour, tap off excess, and fry in hot butter over medium heat until golden brown on both sides; remove and keep warm.

2. 2.

   Peel and finely chop the garlic for the sauce.

3. 3.

   Briefly rinse the anchovy fillets, pat dry, and together with the capers finely chop. Sauté everything in the cooking fat with 5 tbsp olive oil, deglaze with red wine vinegar, and season with salt and pepper.

4. 4.

   Wash, trim, rinse, spin dry, and tear the salad into bite‑size pieces.

5. 5.

   Wash the tomatoes and cut them into wedges.

6. 6.

   Whisk the white wine vinegar with mustard, salt, and pepper; whisk in the remaining oil with a whisk until emulsified, then combine with the salad ingredients.

7. 7.

   Plate the fish fillets, spoon some garlic sauce over them, and serve with the salad.