From Sergio Accapella, Chef and Owner of Acappella Restaurant, Tribeca, NY
This dish is light, healthy, tastes delicious and is easy to make – thanks to Sergio Accapella chef and owner of Acappella Restaurant located in the heart of Tribeca, where he and his brother Timmaso have been cooking and creating their unique dishes since 1995.
As soon as you set foot inside Accapella, one look at the mahogany wood bar, the 16 foot ceilings, oversized columns, brick walls, soft lighting, and imported tapestries and paintings from Italy, and you’ll know why Acappella was chosen to be filmed for the first episode of “The Sopranos.” Your taste buds will be awakened by the irresistible and comforting smell of fresh Italian cooking and you will have to remind yourself that you are still in Tribeca.
Acappella’s atmosphere, impeccable service and fine cuisine inspired Tim Zagat to exclaim “they will make you a dish you can’t refuse, just like a scene from the Godfather!” and why would you want to with dishes like these on the menu? Veal Chop Mount Etna; broiled and finished off with Italian sweet and hot peppers, red wine and balsamic vinegar, and Lobster Arrabiata; a 3 ½ lb. lobster prepared with white wine, garlic, and Italian herbs and spices.
And for dessert – one of Sergio’s favorite has always been the banana flambé cooked table side, (not to mention the homemade cheesecake). The restaurant is famous for their martinis and Sergio makes the grappa himself which is a complementary offering after your meal. The wine list is extensive, ranging from $50 to $4,600 – a wine fit for the godfather himself!
About the chef: Sergio Acappella began working in an Italian restaurant at the age of 12, learning his skill and craft “the easy way”, working his way up to become a master chef. Now, as owner of Accappella his desire is ensure that his culinary creations are some of the most fantastic Northern Italian cuisine available in NYC – many of the menu items are Sergio’s own creations and he has appeared on various cooking shows throughout the country.
One Hudson Street
New York, NY 10013
Roasted Sea Bass (Orata Forno) is served at Accapella $36.00 with a side salad and roasted potatoes.
This recipe makes 1 restaurant serving.
Roasted Sea Bass Ingredients:
1 ¼ lb whole orato fish (sea bass)
1 clove garlic diced
1/2 oz Forno Italian liqueur (Pernod)
2 oz fish broth
½ oz extra virgin olive oil
Rind of a small lime
Lemon to taste
Parsley to taste
Steal This Recipe® Step by Step Instructions:
Pre heat the oven at 400 degrees.
Prepare the fish by gutting it, but leave the head, bones and skin on (or have it prepared for you at the market this way).
Mix the garlic, Pernod liqueur, fish broth, extra virgin olive oil, and lime rind.
Put the fish in a roasting pan and pour the mix over it.
Place in the oven and cook for 3 minutes on each side.
When the fish is done peel off the skin and de-bone it, place it on a hot plate and pour the mix from the pan over it. Squeeze lemon over the top and add parsley to taste.