Name: Fish with caponata
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 eggplant, chopped; 1 red onion, finely chopped; 1 celery stick, sliced; 400 gram can chopped tomatoes; 1 tablespoon tomato paste; 1/2 cup kalamata olives, pitted and sliced; 1 tablespoon capers, drained; 2 teaspoon red wine vinegar; 2 teaspoon sugar; salt and freshly ground black pepper; 4 white fish fillets; extra virgin olive oil for drizzling; 1/4 cup chopped parsley

Ingredients

2 tablespoon olive oil

1 eggplant, chopped

1 red onion, finely chopped

1 celery stick, sliced

400 gram can chopped tomatoes

1 tablespoon tomato paste

1/2 cup kalamata olives, pitted and sliced

1 tablespoon capers, drained

2 teaspoon red wine vinegar

2 teaspoon sugar

salt and freshly ground black pepper

4 white fish fillets

extra virgin olive oil for drizzling

1/4 cup chopped parsley

Method

1.Heat olive oil in a large frying pan and quickly cook eggplant until golden. Remove eggplant from the pan and set aside. Add a little more oil to the pan and gently cook red onion and celery until tender.

2.Add tomatoes, tomato paste, olives and capers to the pan along with red wine vinegar, sugar, salt and pepper to taste. Return eggplant to the pan and simmer for 15 minutes. Add a little water to the pan if the mixture becomes too dry.

3.Meanwhile, cook fish in a nonstick pan or under the grill. Serve fish with caponata, a drizzle of olive oil and a sprinkle of parsley.

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Ingredients

Method

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