Apulian-style Tsamarella

Ingredients

In the Apulian adaptation of Tsamarella, we incorporate local ingredients such as sun-dried tomatoes, capers, and olives, which add a distinct Apulian flavor profile to the dish. Additionally, the grilling technique used in Apulian cuisine gives the fish a smoky and charred exterior, enhancing the overall taste and texture of the dish. We alse have the original recipe for Tsamarella, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as sea bass or sea bream) 500g (1.1 lb) white fish fillets (such as sea bass or sea bream)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 4 sun-dried tomatoes, chopped 4 sun-dried tomatoes, chopped
• 2 tablespoons capers 2 tablespoons capers
• 10 Kalamata olives, pitted and halved 10 Kalamata olives, pitted and halved
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.
3. 3.
   Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
4. 4.
   Remove the fish from the marinade and grill for about 4-5 minutes per side, or until cooked through and slightly charred.
5. 5.
   While the fish is grilling, prepare the Apulian-style topping. In a separate bowl, combine the chopped sun-dried tomatoes, capers, and Kalamata olives.
6. 6.
   Once the fish is cooked, transfer it to a serving platter and top with the Apulian-style mixture.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Kalamata olives — For the best flavor, choose high-quality Kalamata olives that are pitted and halved.

Tips & Tricks

• For a smokier flavor, you can grill the fish on a charcoal grill instead of a gas grill.
• Serve the Apulian-style Tsamarella with a side of fresh Apulian bread to soak up the delicious juices.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.

Serving advice

Serve the Apulian-style Tsamarella as a main course accompanied by a fresh salad of mixed greens and a side of crusty bread. Drizzle some extra virgin olive oil over the fish before serving for an added touch of richness.

Presentation advice

Arrange the grilled fish fillets on a platter and generously spoon the Apulian-style topping over them. Garnish with fresh parsley for a pop of color. Serve the dish family-style, allowing guests to help themselves to the flavorful fish and vibrant toppings.