Linguine with Sea Bass and Capers

Linguine with sea bass and capers is an elegant dish that combines the delicate flavor of the fish with the tartness of the capers. Here’s how to prepare it:

Ingredients

• 320 g of linguine
• 400 g of sea bass fillet (you can also use sea bream or bass if you prefer)
• 30 g of salt-packed capers
• 1 clove of garlic
• Fresh parsley to taste
• 200 ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by soaking the capers in cold water for 10/15 minutes to desalinate them, then drain and pat dry with kitchen paper.
2. Desalinate the sea bass, if necessary, then pat it dry with absorbent paper, remove the skin and any bones, and cut it into cubes.
3. Heat a drizzle of oil in a pan and add the clove of garlic, slightly crushed with its skin on. Allow it to flavor the oil for a few minutes until the garlic is golden, then remove it.
4. Increase the heat, add the sea bass cubes and brown the fish for approximately a couple of minutes on each side. Do not stir too much to avoid breaking the cubes.
5. Deglaze with the white wine and let the alcohol evaporate on high heat, then lower the flame and continue cooking for about 10 minutes. Season with salt and pepper.
6. In the meantime, cook the linguine in plenty of salted water following the package instructions to achieve an al dente texture.
7. Drain the al dente linguine and transfer them into the pan with the sea bass sauce, add the capers and a ladle of the pasta cooking water.
8. Stir vigorously over high heat to allow the linguine to absorb the flavors of the dressing.
9. When the sauce has slightly thickened and the linguine is well coated, turn off the heat and sprinkle with chopped fresh parsley.
10. Serve immediately, finishing with a raw drizzle of olive oil if liked.

Curiosity

Sea bass, also known as branzino in the Mediterranean, is highly valued in cooking for its white and delicate flesh. In fish dishes, it is often paired with simple ingredients like aromatic herbs or citrus fruits to enhance its taste without overshadowing it. Capers add a piquant note that beautifully contrasts with the sweetness of the fish.