Name: Petrale Sole Caponata
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large egg beaten with 1 tablespoon water; Fine sea salt and freshly ground pepper; Olive oil; 1 cup (80 g) panko (Japanese bread crumbs); 1 tablespoon drained capers; 1 cup (125 g) unbleached all-purpose flour; ½ yellow onion, diced; 1 teaspoon sugar; ½ red bell pepper, seeded and diced; 1 large clove garlic, minced; 16 small cherry tomatoes, halved; 2 stalks celery, diced; 1 pound (455 g) petrale sole fillets; Kosher salt and freshly ground pepper; Torn fresh basil leaves and chopped fresh flat-leaf parsley, for garnish; 1 large globe eggplant; 3 tablespoons clarified butter, or 1 tablespoon unsalted butter and 2 tablespoons olive oil; 3 tablespoons red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe from chef B Adamo, head chef of Hog Island Oyster Bar in Larkspur, was inspired by her Italian grandmother and features caponata, a sweet and savory cooked eggplant relish. She notes, “My nonna used to make caponata every year with her home-grown vegetables and serve it with fish fillets and pasta or sometimes pork or chicken cutlets. As a kid, I especially loved the sweet and savory flavors of this dish.”