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Restaurants›Basilico | Ristorante Italiano›Pesce Del Giorno (gf) Recipe

Pesce Del Giorno (gf) Recipe

Name: Basilico | Ristorante Italianos Pesce Del Giorno (GF) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 piece fresh fish fillet (firm white fish like snapper, sea bass, or barramundi); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 0.5 piece lemon; 1 tbs fresh flat-leaf parsley, chopped; 60 ml dry white wine (or fish/vegetable stock); 1 clove garlic, finely minced; 1 tsp capers, rinsed and drained; 15 g cold butter, cubed (for mounting sauce); 1 tsp lemon juice; 5 piece wild prawns, shelled and deveined (large); 1 tsp olive oil (for prawns); 0.25 tsp sea salt (for prawns); 0.1 tsp freshly ground black pepper (for prawns); 150 g seasonal steamed or sautéed vegetables (e.g., broccolini, baby spinach, zucchini); 1 piece lemon wedges

Inspired by Basilico | Ristorante Italiano

Time30m

Serves1

Enquire with your server. Add 5 wild prawns +13

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Ingredients

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Pesce del Giorno (Main fish portion)

1 piece fresh fish fillet (firm white fish like snapper, sea bass, or barramundi)

1 tsp sea salt

1/2 tsp freshly ground black pepper

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1/2 piece Lemon

1 tbs fresh flat-leaf parsley, chopped

Pan sauce / finishing

1/4 cup (60 ml) dry white wine (or fish/vegetable stock)

1 clove garlic, finely minced

1 tsp capers, rinsed and drained

0.53 oz (15 g) cold butter, cubed (for mounting sauce)

1 tsp ReaLemon lemon juice

Optional add-on: 5 wild prawns (+13)

5 piece wild prawns, shelled and deveined (large)

1 tsp olive oil (for prawns)

1/4 tsp sea salt (for prawns)

1/8 tsp freshly ground black pepper (for prawns)

To serve

5.29 oz (150 g) seasonal steamed or sautéed vegetables (e.g., broccolini, baby spinach, zucchini)

1 piece lemon wedges

Method

Pesce del Giorno (Main fish portion)

Prepare fish

Pat the fish fillet dry with paper towels. Season both sides evenly with 1 tsp sea salt and 1/2 tsp black pepper. Allow to rest at room temperature for 8–10 minutes while you prepare other components.

Cook fish

Heat a large non-stick or stainless steel skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp butter. When the butter foams and the oil is shimmering (about 1 minute), place the fish skin-side down (if skin-on) and press gently with a spatula for 10 seconds to ensure even contact. Cook without moving for 3–4 minutes until the underside is golden and the fish releases easily. Flip and cook the other side 2–3 minutes more, or until just cooked through (internal temperature ~60°C / 140°F) depending on thickness. Transfer fish to a warm plate and loosely tent with foil.

Rest and finish

Squeeze 1/2 lemon over the fillet and sprinkle with 1 tbsp chopped parsley. Keep warm while you make the pan sauce.

Pan sauce / finishing

Deglaze pan

Reduce heat to medium. Add 1 minced garlic clove to the skillet (add a little more oil if the pan is dry) and sauté for 20–30 seconds until fragrant (do not brown). Pour in 60 ml dry white wine (or stock) to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon. Add 1 tsp rinsed capers and simmer until liquid reduces by about half (about 2–3 minutes).

Mount sauce

Remove the pan from the heat. Whisk in 15 g cold butter cubes, one or two at a time, to emulsify and slightly thicken the sauce. Stir in 1 tsp lemon juice and adjust seasoning to taste with a pinch of salt and a small grind of pepper. Spoon the sauce over the rested fish.

Optional add-on: 5 wild prawns (+13)

Prepare prawns

If adding prawns, toss 5 prawns with 1 tsp olive oil, 1/4 tsp sea salt, and a light grind (about 0.1 tsp) of black pepper.

Cook prawns

In a separate small skillet over medium-high heat, add 1 tsp olive oil. When hot, add prawns in a single layer and cook 1.5–2 minutes per side until pink and opaque and edges curl slightly. Do not overcook. Transfer to the plate with the fish and spoon a little pan sauce over them.

To serve

Vegetables

Steam or sauté 150 g seasonal vegetables until just tender (steaming 3–5 minutes or sautéing in 1 tbsp olive oil for 4–6 minutes). Season lightly with salt and pepper.

Plating

Place vegetables on the plate, top with the fish fillet, arrange prawns (if used) alongside, and spoon the pan sauce over the fish. Garnish with a lemon wedge and an extra sprinkle of chopped parsley. Serve immediately.