Grilled Fish with Aubergine Caponata

Delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a week night dinner with a Mediterranean flare.

Nutrition Per Portion

0.0 min

Roughly chop the eggplant and capsicum.
3.0 min

Peel and finely chop the garlic.
4.5 min

Slice the spring onion.
5.5 min

Finely slice mint and parsley.
7.0 min

Heat 2/3 of the olive oil in a appropriately sized frying pan.
8.0 min

Add aubergine and cook, tossing occassionally, until completely softened and browned in spots (aubergine will abosrb all of the oil then slowly release some of it, about 6 minutes.
13.0 min

Push the aubergine to the side of the pan and add the remaining oil to the center of the pan.
14.0 min

Season the fish with salt and pepper. Rub with olive oil.
15.0 min

Add the red capsicum, galic and spring onion. Cook, stirring frequently, until the vegetables are softened (about 3 minutes).
16.0 min

Toss to combine the vegetables with the aubergine.
16.5 min

Add the parsley, mint, tomato paste, raisins and vinegars, stir to combine.
17.5 min

Heat another frying pan over high heat.
18.0 min

Lower the heat of the caponata and add some water (a tablespoon at a time), as necessary, until the caponata has a sauce-like consistency that is loose, but doesn’t run freely over a plate.
19.0 min

Add the fish to the frying pan and sear until both sides are lightly golden and the fish is cooked through.
20.0 min

Season the caponata with with salt and pepper.
22.0 min

Remove the caponata from the heat.
23.0 min

Spoon the caponata evenly among serving bowls.
26.0 min

When the fish is cooked through, serve the atop the caponata.