Sweet and sour bogue bream
By Caterina
This recipe is the Sicilian version of marinated fish with the addition of tomato sauce. The ‘vopa’ or ‘opa di marzo’ is a small but mighty fish waiting to be discovered: inexpensive, very tasty and, like all blue fish, rich in Omega-3. I remember well that it was a fish much loved by my grandfather Paul and my mother Agata. We had our own trusted supplier who would come directly to my grandfather’s house with his beautiful basket of fresh fish!
ingredients for 4 people
1.5 kg of bogue bream
Oil for frying
For the onion sauce:
3 onions
2 tablespoons of tomato sauce
½ glass of water
2-3 tablespoons of extra virgin olive oil
1/2 glass of vinegar
2 teaspoons of sugar
Salt to taste
preparation
Clean the fish, salt it and fry it until golden brown on both sides, then remove the excess oil with kitchen paper and place it on a serving dish. Next, prepare the onion sauce. Peel the onions, wash them and cut them into slices that are not too thin. Cook them in a pan with a drizzle of oil and half a glass of water, stirring occasionally. When the water has evaporated and the onions have softened, add a few tablespoons of ready-made tomato sauce. Leave to brown over a low heat, season with salt and finish cooking by adding the vinegar in which you have previously dissolved the sugar. Pour the onion mixture over the fish and leave to marinate for a few hours. Finally, serve warm or at room temperature.
Pair with a glass of Spartivento Frappato
ingredients for 4 people
1.5 kg of bogue bream
Oil for frying
For the onion sauce:
3 onions
2 tablespoons of tomato sauce
½ glass of water
2-3 tablespoons of extra virgin olive oil
1/2 glass of vinegar
2 teaspoons of sugar
Salt to taste
preparation
Clean the fish, salt it and fry it until golden brown on both sides, then remove the excess oil with kitchen paper and place it on a serving dish. Next, prepare the onion sauce. Peel the onions, wash them and cut them into slices that are not too thin. Cook them in a pan with a drizzle of oil and half a glass of water, stirring occasionally. When the water has evaporated and the onions have softened, add a few tablespoons of ready-made tomato sauce. Leave to brown over a low heat, season with salt and finish cooking by adding the vinegar in which you have previously dissolved the sugar. Pour the onion mixture over the fish and leave to marinate for a few hours. Finally, serve warm or at room temperature.
Pair with a glass of Spartivento Frappato
