Summer in Lido di Camaiore has a unique energy: the sun warming your skin, the sea breeze gently brushing your face, the horizon stretching endlessly before your eyes. It is during these days that the sea offers its most precious treasures – treasures that our Chef knows how to transform into a truly memorable dining experience.

Roasted meagre with rosemary cannellini bean velouté and caramelised onion perfectly embodies the spirit of summer on the Tuscan coast. It is a delicate balance between the simplicity of the finest ingredients – freshly caught fish from the Tyrrhenian Sea – and refined culinary technique. The skin of the meagre becomes crisp and golden, while the flesh remains tender and succulent, resting on a creamy velouté that evokes the flavours of the countryside, enhanced by the sweet and savoury contrast of caramelised onion.

At first glance, it may seem a simple dish, yet every element plays an essential role and nothing is left to chance. The rosemary-scented cannellini bean velouté provides a delicate bed for the fish, while the confit cherry tomatoes add sweetness and the caramelised onion introduces a complex note that makes the dish truly unforgettable.

Ingredients (Serves 4)

4 fresh meagre fillets
400 g (14 oz) cooked cannellini beans
2 medium red onions
8 cherry tomatoes
1 sprig fresh rosemary
Extra virgin olive oil
Salt and black pepper, to taste
1 tbsp brown sugar (15 g / 0.5 oz)
1 tbsp balsamic vinegar (15 ml / 0.5 fl oz)
​A few sprigs of fresh thyme (for the confit tomatoes)

Preparation

Preparing the velouté, creamy and aromatic, is the first step in this recipe. Cook the cannellini beans in a light vegetable stock with a sprig of fresh rosemary for around 10 minutes. The rosemary infuses the beans with its aromatic notes, while the stock preserves their delicate texture. Blend everything until smooth, adding a little extra stock if needed to achieve the desired consistency. Season with salt and pepper to taste.

Thinly slice the onions and gently cook them in a frying pan with a drizzle of olive oil over a low heat for around 15–20 minutes, until soft. Add the brown sugar and balsamic vinegar, continuing to cook until the onions develop a rich caramelised colour and a jam-like consistency. This sweet and savoury contrast is the emotional heart of the dish.

Cut the cherry tomatoes in half and place them on a baking tray. Season with extra virgin olive oil, salt, pepper and fresh thyme. Bake at a low temperature (130°C) for 40–50 minutes. This slow cooking process concentrates the tomatoes’ natural flavours and creates a melt-in-the-mouth texture that perfectly complements the dish.

Once the foundations are prepared, it is time to focus on the star of the plate: the meagre. Heat a non-stick frying pan with a drizzle of olive oil. Place the fillets skin-side down and cook over a medium-high heat for 4–5 minutes, until the skin becomes crisp and golden. This step is crucial, as the crispness creates a wonderful contrast with the tenderness of the fish. Carefully turn the fillets and finish cooking for a further 2–3 minutes.

To serve, spoon the cannellini bean velouté into the centre of each plate, creating an even base. Place the roasted meagre on top with an elegant touch, ensuring the crisp skin remains visible. Finish with generous spoonfuls of caramelised onion and a few confit cherry tomatoes scattered around the plate.

Our Chef’s roasted meagre is a true expression of coastal cuisine, celebrating the purity of exceptional ingredients. Order it during your stay at the Grand Hotel & Riviera and let yourself be captivated by the authentic flavours of the Tuscan coast.