tagAlt.Island style Scabbard Fish with Cherry Tomatoes and Capers

Sicilian-Style Oven-Baked Scabbard Fish with Cherry Tomatoes and Capers

Traditional Sicilian scabbard fish 'all’isolana': Mediterranean simplicity in just 20 minutes!
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tagAlt.Island style Scabbard Fish with Cherry Tomatoes and Capers

Experience the irresistible flavors of the Mediterranean with this unique recipe, where the subtle texture of scabbard fish is elevated by the tanginess of capers and the natural sweetness of cherry tomatoes. Each component of this dish is thoughtfully combined to create a balanced and delightful seafood main course, bursting with color and Sicilian character.

Though scabbard fish (also known as silver scabbardfish or ribbonfish) may not be widely known outside Southern Italy, it is cherished in Sicilian cuisine for its delicate flavor and tender meat. This recipe pays homage to the island’s culinary heritage, where local fishermen have long brought home this prized catch from the Mediterranean’s deep waters.

Wondering about alternatives? If you don’t have access to scabbard fish, feel free to substitute with fillets of sea bream, sea bass, or any other firm white fish suitable for filleting. The method remains the same, ensuring a delicious result with local ingredients.

With just 30 minutes of preparation and cooking, you’ll have an authentic and mouthwatering seafood dish ready to impress your guests. The vibrant flavors and easy-to-follow steps make this a perfect choice for both weeknight dinners and festive occasions.

For more simple and flavorful Mediterranean seafood ideas, browse the fish recipes section or explore the full Mamablip recipe collection for endless inspiration from Italian kitchens.

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Ingredients

for 4 servings

Island-style Scabbard Ingredients

  • Scabbard 1 kg
  • Potatoes 6 cup
  • Cherry Tomato 125 grams
  • Capers as needed
  • Green Olives as needed
  • Garlic Cloves 4 as needed
  • Red Chili Flakes as needed
  • Salt as needed
  • Rosemary (Branch) 0.5 as needed
  • Extra-virgin olive oil as needed
  • White wine as needed

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Preparation

for 4 servings

Step

1

Of 3

Prepare and Portion the Fish

Begin by heating your oven to 220°C (428°F), placing a rack in the upper third to ensure fast and even roasting.

Carefully halve the scabbard fish, removing both the head and tail. (Your local fishmonger can do this for you if you prefer.)

Slice the fish into four equal sections, making them easy to arrange in your dish and ensuring quick, uniform cooking.

Take a rectangular ovenproof baking dish and line it with parchment or baking paper for easy cleanup and to prevent sticking.

Drizzle a generous amount of extra virgin olive oil onto the paper, then place the fish portions on top. Add another splash of olive oil, a pinch of sea salt, and tuck a sprig of fresh rosemary in with the fish to impart aroma as it bakes.

Step

2

Of 3

Layer Vegetables and Seasonings

Peel your potatoes and cut them into slices about 4mm thick. Arrange them around the fish pieces in the baking dish, forming a base that will soak up delicious flavors during roasting.

Wash and halve the cherry tomatoes, scattering them over the sliced potatoes to provide brightness and juiciness.

Drizzle everything with more olive oil and season lightly with salt to taste.

In a small bowl, mix together capers, your preferred amount of olives (such as Taggiasca or green olives), diced rosemary sprigs, and a pinch of red pepper flakes for gentle heat and fragrance.

Pour a good splash of dry white wine over the contents of your baking dish. Sprinkle the caper and olive mixture on top, ensuring it’s evenly distributed over both the fish and vegetables for full Mediterranean flavor.

Step

3

Of 3

Bake and Serve

Transfer the prepared dish to the upper third of your preheated oven. Roast for about 20 minutes, or until the fish is fully cooked and flakes easily with a fork, while the potatoes are golden and tender.

Serve immediately, enjoying the harmony of flavors and aromas that evoke the sun-drenched coasts of Sicily. This dish is best enjoyed fresh from the oven, accompanied by a crisp white wine and good company.

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Filippo Bartolotta

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