This post contains a fish recipe inspired by my recent stay at the magnificent Hotel Caesar Augustus, nestled high atop the cliffs of Capri, at their restaurant ‘La Terrazza di Lucullo‘. Conde Nast rank this as the number 5 island restaurant in the world, with near-perfect food score of 97.6%. With this in mind, I had prohibitively high expectations… but was in very safe hands! It’s the sort of place you return home desperate to tell loved ones about, but regardless of your enthusiastic tales or jaw-dropping photos, your reports will just never do it justice. Still, a girl can try, and it wouldn’t be much of a blog post if I didn’t have a go :D Click MORE below to read about the nutritional benefits of my sea bass ‘Catch Of the Day’ fish recipe and see the pics of my gorgeous meal…
THE VIEW:
The restaurant (and indeed the hotel) is perched like a majestic tiara on the very edge of a sheer cliff, with a monstrous 500m drop to the ocean below. You feel the vaguest pang of vertigo, quickly neutralised by the panoramic view which can only be described as the most heart-stirring and sublime lunch vista I’ve ever known; there is no unease here, just exceptional tranquility! The colours alone are postcard-delicious; coral blues by the shoreline, rich blues out at sea until the horizon blends with the sky, punctuated only by the crisp white of super-yachts and their wakes. Looking out over Ischia, Naples, Vesuvius, there’s a sense you’re sat at the top of the world. It’s a view that’s constantly developing, as my brief 3 days here delivered flawless sunny days with only suggestions of cirrus, dramatic thunderstorms and fiery cascading sunsets. The reckless adventurer within you wants to dive gracefully into the sea below… but then you remember the food is on it’s way!
THE FOOD:
Their produce is either sourced from the hotel’s organic Kitchen Garden (just 2 hops and a skip away) or fished out of the sea below that morning; ultimately fresh! I LOVED the garden and the way their chefs were regularly tending to it, as if they shared a personal connection with their own ingredients. They grow aromatic herbs like lemongrass, rosemary, and basil, as well deliciously ripe veggies, such as tomatoes, aubergine, lettuce and zucchini. Mundane perhaps to those who have a well stocked supermarket at the end of the street, but in truth, Capri is a very rocky island with practically no agricultural space, this makes the Caesar Augustus’ a truly secret garden, a rare diamond supplying organic freshness throughout the season. You can taste the difference!
THE FISH:
To my mind, fish is a legitimate super food. Eating plenty of it on a regular basis is thought to help shield you from a range of serious diseases including cancer, heart disease, depression and arthritis. They’re packed with vitamins and minerals, and are a significant source of omega-3 fatty acids. Whilst at face value, some fish can have a fair amount of fat, they’re the types of fats you want in your diet. And it’s a great, clean source of protein, vitamins, and minerals too. The baked sea bass I enjoyed at La Terraza di Lucollo is a fantastic source of Protein (c. 23 grams per 100 grams), it’s very low in sodium, with 0 carbs and trans fats. Each 100g is a mere 97 calories, 80% of which comes from Protein. It’s super low in saturated fat (less than 1g per 100g), and it’s a good source of Phosphorus (for strong teeth & bones), iron (to transport oxygen in the blood to all cells and muscles, helping to prevent fatigue), and Vitamin B12 and Zinc (helps release energy from food).
RecipeGrilled sea bass with a zesty herb sauce
Ingredients:
3 Tablespoons Olive Oil
2 Seabass Fillet
The Sauce:
6 Tablespoons Olive Oil
Juice From 1 Lemon
Zest From 1/2 Lemon
2 Tablespoons
Hot Water
6 Tablespoons Chopped Parsley
1 Cloves Garlic
2 Tablespoons Chopped Fresh Oregano
Directions:
1) Lightly brush the sea bass steaks with olive oil and season with salt and pepper.
2) Preheat the oven to fan 180C/conventional 200C/gas 6.
3) Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, add some salt, pepper, a slice of lemon and olive oil then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
4) Just before putting the sea bass in the oven, place the sauce ingredients together in a small saucepan and heat; keep warm.
5) Bake the seabass for 25 minutes.
6) Plate up a summery salad of your choice, and serve the fish immediately, with a drizzle of the sauce.
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