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600 gr grouper fillets
4 prawns
crumbled left-over bread, as needed
aromatic herbs (sage, rosemary, chervil and oregano)
4 Perline® eggplants
1 zucchini
1 vesuvius tomato
8 pitted green olives
20 gr capers
1 celery stalk
1 carrot
1 tablespoon red vinegar
1 tablespoon honey
salt and pepper as needed
Baby plum tomato sauce, as needed
balsamic vinegar
extra virgin olive oil


Serves 4


In a mortar, crush the shelled prawns with a little garlic and aromatic herbs, then add the crumbled bread. Place this mixture on a grouper fillet. Prepare the vegetables for the caponata and sautee in a pain with a little olive oil; add olives and capers, then vinegar, honey. Put the grouper rolls on top of the veggies and let cook for a few minutes.

Assembling the dish:
Place caponata in the middle of a plate, then the grouper roll on top of it and pour some baby plum tomato sauce and vinegar. Garnish with Perline eggplants.

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