Gourmet fillet Caprese

The gourmet fillet Caprese is a wonderful change from traditional fish dishes and brings Mediterranean flair to the plate. Even though we love the Bordelaise version, we also love variety. So we had to put something different on the table. The crust of mozzarella and tomatoes is perfect for summer and gives the dish a wonderful freshness. The oil from the dried tomatoes, which is rich in aromas, plays a particularly important role here. This simple but ingenious ingredient brings an unexpected depth of flavor. Whether for a quick family meal or a special dinner – the gourmet fillet Caprese is always a good choice. And the best thing is: it can be prepared in just over half an hour. And if you have an air fryer, you can also use that.

The Cherry tomatoes are the basis for our fresh crust. These small, sweet tomatoes are available all year round, although the best time is of course in summer when they are particularly aromatic (and ideally even come from your own garden). When buying, look for plump, shiny fruits without cracks. They should feel firm and have no mushy spots. If they are not 100% ripe, you can simply leave them at room temperature. Tomatoes have the good (bad) property of ripening at room temperature.

The dried tomatoes in oil are a true taste miracle. The drying process intensifies their aroma and the oil in which they are marinated absorbs these aromas. Be sure to use this oil in the recipe to get the full flavor. You can find dried tomatoes in well-stocked supermarkets or delicatessens. Make sure that they are marinated in high-quality olive oil, as this has a significant effect on the flavor. Sometimes there are also versions with dried cherry tomatoes. I would definitely use these, as normal cherry tomatoes also go into the gourmet fillet Caprese.

The Mozzarella provides the creamy texture of the crust. Cow mozzarella is perfectly adequate for this recipe – you don’t need to use the more expensive buffalo mozzarella. Tear it apart with your hands instead of cutting it so that it can be better distributed in the crust. Mozzarella is available in almost every supermarket. Fresh mozzarella should be soft and milky, without a sour smell. Sometimes you can get mozzarella already grated, which is great for this.

The Italian hard cheesesuch as Grana Padano, brings a spicy note to the crust. It perfectly complements the mild mozzarella and gives the dish an additional dimension of flavor. Personally, I would always use Parmesan, which is significantly more mature than Grana Padano (24 months vs. 9 months of maturation), but depending on what you can get in the supermarket, you can also use that for the Caprese fillet. You can grate or slice this cheese into thin slices to achieve the perfect consistency.

The Cod fillet is the star of our dish. This white, firm fish fillet has a mild taste and allows the flavors of the crust enough space to develop. When buying, look for fresh, firm fillets that do not have a fishy smell. Cod is available in most fish shops and well-stocked supermarkets, especially in the frozen food section. Simply let it thaw and then use. You can also replace it with other types of fish such as pollock or halibut, depending on availability and taste. Salmon would also work wonderfully as a gourmet fillet Caprese.

Preparing the Caprese fillet is easy and only requires a few steps. First, prepare the oven or air fryer and take care of the tomatoes and cheese. While the oven is preheating, you can wash and quarter the cherry tomatoes and cut the dried tomatoes into small pieces. Tear the mozzarella and grate the hard cheese to get the perfect crust. The cod is patted dry and placed in a casserole dish before being seasoned with salt and lemon juice. The cream sauce, which is seasoned with salt, pepper and lemon juice, brings a wonderful creaminess to the dish. After spreading the crust on the fish and baking it in the oven for about 20 minutes, the Caprese fillet is ready to be enjoyed. We recommend mashed potatoes or pasta as a side dish. Very simple and straightforward, because the sauce can then be absorbed perfectly by the side dish. I sometimes like that even more than the actual main course.

The gourmet fillet Caprese is suitable for many occasions and is extremely adaptable. In summer it is a light but filling meal that you can enjoy on the terrace. In winter it brings a fresh touch to the kitchen. You can also serve it wonderfully as a main course at a dinner with friends. It goes well with side dishes such as gnocchi, boiled potatoes or pasta, which round off the dish. In summer a fresh salad or crispy baguette is an excellent accompaniment.