Roberto’s Baked Sea Bass
IN THE KITCHEN: Chef De Cuisine Luca Signoretti and VIVA Features Editor Jennifer Gibson
ON THE MENU: Baked Sea Bass with Roman artichoke, marinated tomato and ratte potato AT THE TABLE: It’s the latest restaurant to take Dubai’s DIFC district by storm, attracting discerning diners from across the city. Since opening in spring, Roberto’s has secured a reputation for quality, offering tasty fine dining Italian dishes in chic and stylish surroundings. The cocktail terrace is a hit with the city’s hipsterswhile the crudo bar draws crowds for some of the freshest seafood.
IN OUR TUMMIES: Roberto’s menu features a selection of classic and modern Italian fare, from slow-braised osso bucco to tender tagliata. There’s an emphasis on seasonal ingredients and the freshest of seafood. VIVA’s sea bass was seared to crisp perfection under the watchful eye of chef Luca, while the flavourful vegetables and sauce made for a fresh, delicious dish.
Roberto’s is at Gate Village Building One, DIFC, Dubai. Tel: (04) 386 0066 www.robertos.ae
Jennifer says: “I’ve always been a sucker for sea bass and when it’s served in surroundings as chic as these, it couldn’t possibly go wrong. Roberto’s is the perfect spot for a dinner with the girls and I can’t wait to try my hand at searing my own sea bass at home!”
BAKED SEA BASS WITH ROMAN ARTICHOKE, MARINATED TOMATO AND RATTE POTATO
Wild sea bass fillet: 720g
Roman Artichoke: 4 pcs
White onion: 100g
Lemon, zest and juice
Garlic: 2 cloves
Extra virgin olive oil: 110ml
White wine: 200ml
Vegetable stock: 100ml
Fresh mint: 30g
Salted anchovies in oil: 2 pcs
Ratte potatoes: 50g
Sundried tomato: 1 pc
Black olives: 10g
Fresh parsley: 3g
Basil pesto and confit cherry tomatoes for decoration
Step 1: Clean the artichoke by removing the outer leaves and cutting in a spiral, before soaking in water with lemon juice to avoid discolouration.
Step 2: Put 100ml of olive oil and 50g of butter in a saucepan over a low heat. Add the onion and garlic to soften, then add the anchovies, lemon juice and zest to flavour. Put the artichokes in upside down, season, then add the wine and stock. Season, cover and simmer until the artichokes are soft, retaining some bite.
Step 3: Blanch the mint leaves in boiling water then cool in an ice bath. Remove the artichokes to cool then liquidise their cooking liquid, adding the blanched mint. Strain and pour over the artichokes.
Step 4: Dice the potatoes and cook them in boiling salted water. Heat the remaining olive oil and butter, add the potatoes and sauté till golden. Add the tomato, olives and parsley and season to taste.
Step 5: Season the sea bass, massage with olive oil and sear it, skin side down, in a very hot grill pan. When the skin is crisp and marked, transfer the fish to a baking dish, skin side up. Add the artichokes and green sauce and cook in the oven at 200 Celsius for eight to 12 minutes. Serve with the potato, some basil pesto and a handful of confit cherry tomatoes.