Sicilian Fish With Caperberries, Olives, and Tomatoes

One of our favorite dishes from traveling to Sicily this summer. Discovering how Sicilians use caperberries was a game changer for me. Unlike traditional small, briny capers (which I also love) caperberries are much larger and have a sweetness to them, with satisfyingly crunchy seeds. They’re a great addition to meals thanks to their distinctive taste, and can be served by themselves as a nibbling option. Since we’ve been back, I’ve also added them to salads, pan-sautée or roasted, and incorporated in dishes in several other ways. I love the way this fish recipe highlights their unique flavor. Buon appetito!

Bonus white fish such as wild halibut or Chilean sea bass are high in vitamin B6 which helps to ward off inflammation in the body as well as vitamin D for your immune system and of course those body and brain healthy omega 3 fatty acids. So pull up a chair at my table because even a Milanese is Sicilian tonight!!  🇮🇹 

RECIPE: Sicilian fish with caperberries, olives, and tomatoes

Serves 5 people

INGREDIENTS

⅓ cup cold pressed extra virgin olive oil 

1 medium shallot, finely chopped

1 cup cherry tomatoes, halved 

1/3 cups pitted kalamata olives, chopped

1/3 cup pitted Castelvetrano olives, chopped

4 garlic cloves, chopped

1 Calabrian chili, chopped. If too spicy for you, then add a few flakes of red chili pepper 

8 caperberries 

Salt and pepper

A couple lunches of fennel pollen (not seeds and this is optional) 

1 ½ lb white fish fillet such as halibut fillet or Chilean sea bass (wild, if possible)*

Juice of ½ lemon or more to your liking

Zest of 1 lemon (optional)

4 small red potatoes, quartered and boiled enough so they are fork tender(about 5 min) but not over cooked where they fall apart (these are optional and you can skip if you’re serving fish with a grain) 

1/2 tablespoon of grass fed butter or ghee 

1 tablespoon fresh chopped parsley for sauce and a bit for garnish at the end 

PREPARATION

1. Turn oven on to 400 degrees. 

2. Coat large pan with olive oil

3. When oil is hot add in your tomatoes to blister, olives, shallot, garlic, olives and caperberries. ( add hot chili pepper flakes or Calabrian chili for spice if you’d like)

4. Stir all ingredients, continuously until they create a sauce. This is the base of the dish. 

5. Once ingredients soften a bit make space in the pan to add your fish*. Salt and pepper your fish on both sides and add to the pan. Cook 3-4 minutes each side. Add more olive oil on top of fish and in the pan. There should still be a nice base of liquid (this is your sauce.) Once fish is a bit golden put the entire (oven safe) pan in the oven for 16-18 minutes. 

6. Add 1/2 tablespoon of grass fed butter or ghee at the end for flavor. 

*If the fish has skin cook it skin side down first.

Serve with your favorite grain and veggie. 

Buon appetito!