PAN-ROASTED FISH WITH PEPERONATA RUSTICA, FRIED CAPERS AND CRÈME FRAÎCHE AIOLI

By polloazul

Ingredients

• 4 portions of fish (approx 6 oz each), without the skin
• as needed, oil for cooking
• as needed, salt and fresh ground black pepper
• 1/2 recipe of peperonata rustica, exclude the chives
• 1 recipe crème fraîche aioli (follows)
• 1 recipe crispy capers
• as needed, fresh parsley leaves for garnish
• For the Crème Fraîche Aioli
• makes about 1 cup
• INGREDIENTS
• 1 ea, garlic clove, finely minced
• 1 ea, large egg yolk, room temperature
• juice of half a lemon
• 1 tbl water
• 1/2 C vegetable oil
• 1/4 C olive oil
• 1/4 C crème fraîche
• to taste, salt

Details

Servings 4

Preparation

Step 1

Combine the vegetable and olive oils into a measuring cup.

In a bowl (or cylindrical container if you have a hand blender,) combine the yolk, lemon juice, water, garlic and a dash of salt. Mix well. Whisk in the oil, a few drops at first. Once the emulsion forms, slowly pour in the rest of the oil, constantly whisking. With a spoon or spatula, incorporate the crème fraîche. Taste for salt, add in more as needed. Store in the fridge up to a week. Bring to room temperature before serving with hot foods.

For the Dish:
Allow the crème fraîche aioli to come to room temperature.

Bring the peperonata rustica to a low simmer, allowing the liquid to evaporate.

Cooking the fish: Preheat the oven to 425˚F.

Heat a large skillet (or two, you don’t want to crowd the fish) over medium-high heat. Season the fish on all sides.

Once the pan is hot, add a few teaspoons of oil, and lay the fillets carefully in. Shake the pans gently; if the fish stick, don’t try to move them with a spatula, just let them cook (in time they usually unstick themselves). When the edges of the fish turn golden brown, check the color of the underside (that is in contact with the pan.) Adjust the heat as needed. Once the first side is nicely browned, turn the fish over to its other side and cook for a minute or two over the stove, and then place it into the oven. Cook to desired doneness (I did 3 minutes with the tilapia).