I love this recipe because sea bass is my favorite fish, and eggplant is my favorite vegetable. As Lebanese, we have lots of eggplant dishes, and I am definitely going to try this recipe. Thank you very much 🙏
Hi Chef, love caponata and saw this recipe so I thought I would make just the caponata and see if I loved it; and my wife and I did. I found you about a month ago and made your seafood paella , family loved it. I’m a 67 year old contractor and never cooked before and now loving trying some of your recipes . Thank you.
Looks delicious. Made eggplant roll ups with mozzarella cheese and sauced for dinner yesterday. Love it. That’s why we have more than one flavor of ice cream differences!
That looks excellent! I'm not a huge eggplant fan either, it's my pop's caponata that I'll eat tho. Very similar to yours. But, I do love my fish, and that crispy pan fried skin is the best!
Love this recipe! An alternative to eggplant would be zucchini. I have picky eaters around here too... the one who HATES eggplant, is all in of it's zucchini instead
No, Branzino is not relatively cheap. It runs $12-15/lb FOR WHOLE FISH. The yield after filleting it is maybe 45% of the weight of the whole fish. That makes the fillet price $27- $33/lb. I tried and failed to explain this to someone at the fish counter who thought Branzino was cheap compared to farmed salmon sold by the fillet at $22/lb.
The platting is very chefy so, of course, it makes no sense from an eating perspective. You took the time to crisp the skin but then you put the mushy caponata on the skin which will tend to soften the skin. Worse, you’ll have to remove the caponata to fillet the fish. What does make sense is to fillet the fish, remove all the bones off the plate and place the caponata around and not on your crispy skin fish.
I love this recipe because sea bass is my favorite fish, and eggplant is my favorite vegetable. As Lebanese, we have lots of eggplant dishes, and I am definitely going to try this recipe. Thank you very much 🙏
Hi Chef, love caponata and saw this recipe so I thought I would make just the caponata and see if I loved it; and my wife and I did.
I found you about a month ago and made your seafood paella , family loved it. I’m a 67 year old contractor and never cooked before and now loving trying some of your recipes . Thank you.
Thank you for sharing this recipe and it looks so delicious 😋!
Love the way you cook
Looks delicious. Made eggplant roll ups with mozzarella cheese and sauced for dinner yesterday. Love it. That’s why we have more than one flavor of ice cream differences!
That looks excellent! I'm not a huge eggplant fan either, it's my pop's caponata that I'll eat tho. Very similar to yours. But, I do love my fish, and that crispy pan fried skin is the best!
How long is the fish cooked in the oven??
Love this recipe! An alternative to eggplant would be zucchini. I have picky eaters around here too... the one who HATES eggplant, is all in of it's zucchini instead
I love your channel...gotta buy me a "rondo".
I bet a charcoal grill would add some great flavor to that branzino
Trying the recipe, but you did not say how long to put the fish in the oven...
Yes I did
at what minute/second mark? I'm replaying the video and I got you saying the temperature but I haven't got you saying the time
12 to 15 minutes says in his site.
No, Branzino is not relatively cheap. It runs $12-15/lb FOR WHOLE FISH. The yield after filleting it is maybe 45% of the weight of the whole fish. That makes the fillet price $27- $33/lb. I tried and failed to explain this to someone at the fish counter who thought Branzino was cheap compared to farmed salmon sold by the fillet at $22/lb.
Interesting that you are using a non-stick pan. I thought you hated brinjals and non-stick pans
The platting is very chefy so, of course, it makes no sense from an eating perspective. You took the time to crisp the skin but then you put the mushy caponata on the skin which will tend to soften the skin. Worse, you’ll have to remove the caponata to fillet the fish. What does make sense is to fillet the fish, remove all the bones off the plate and place the caponata around and not on your crispy skin fish.
Why are you always wearing your bonnet indoors mate?
Chef, which school culinary did you receive your degree?
Its a caponata
How can you *not* like eggplant? This is one of my 10 favorite vegetables since I was a child. The only way I don't like it is raw.
X2 bro
Have you tasted them fried? Delic
Im another Italian that doesn’t like eggplant. Something about it is just so meh. However l do love them sliced thin and deep fried
❤
are you related to derek from more plates more dates