Fish in a bap with caper mayonnaise because most things taste good in a bap.
Wine Suggestion: We went Portuguese and chose an Arinto-Verdelho blend from near Lisbon: the Mar de Lisboa white, made by Quinta de Chocapalha. Lemon flavours with hints of passionfruit felt the perfect addition to this dish and the minerally, zip added a freshness that really matched the caper mayonnaise.
Fish in a bap – serves 1 (easily multiplied)
- 2 skinless fillets of dab or other flat fish – we used plaice
- butter
- 1 tbsp sunflower or groundnut oil
- 2 tbsp plain flour
- a fresh white bap
- a squeeze of lemon & a dash of tabasco, to serve
For the caper mayonnaise:
- 2 tbsp good mayo
- 2 tsp capers, drained and finely chopped
- 1 tbsp chopped parsley
- lemon juice
Make the mayonnaise first by combining the mayonnaise, capers, parsley and a squeeze of lemon juice (to taste). Set aside.
Heat the the oil and a knob of butter in a non-stick frying pan over a medium heat. Spread the flour out on a plate and season it well. Dust the fish fillets with the flour, shaking off any excess, then fry for 2 minutes on each side.
Slice the bap in half and butter it generously. Add a few lettuce leaves and put the cooked fish on top, seasoning with lemon juice and tabasco. Add a good blob of the caper mayonnaise, the close the bap and eat it.
(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)
Jono & Jules do food & wine 