Baked fish with Sicilian caponata

Serves 4

For the caponata:

2 red onions, chopped 1 red and 2 yellow peppers, deseeded and chopped 3 small aubergines, skin left on, cut into bite-sized cubes 2 heaped tbsp capers, well rinsed 4 garlic cloves, roughly chopped 4 tbsp olive oil 1 x 400g tin of chopped tomatoes 2 tbsp sugar 2 tbsp red wine vinegar Salt and black pepper 10-12 green olives, pitted and halved (optional)

For the fish:

4 x fillets of white fish 1 tbsp extra-virgin olive oil Juice of ½ a lemon

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 In a roasting tin, combine the onions, peppers, aubergines, capers, and garlic. 3 Drizzle with the olive oil and toss to coat. 4 Add the tomatoes, sugar and vinegar. Season well with salt and pepper and toss again to combine.

5 Roast for 90 minutes, until all the vegetables are tender and the juices in the pan have reduced and thickened.

6 Remove the caponata from the oven and reduce the heat to 180˚C/160˚C fan/ gas mark 4. Leave the caponata to cool slightly for 10 minutes, then stir in the olives, if using.

7 Lay the fish fillets on top, drizzle with extra-virgin olive oil and squeeze over a little lemon juice. Season with salt and pepper and return the roasting tin to the oven for 25 minutes, or until the fish is opaque and cooked throughout.

8 Serve the fish and caponata with crusty bread or mashed potato. Per Serving 480kcals, 21.6g fat (3g saturated), 51.2g carbs, 23.5g sugars, 28.8g protein, 19g fibre, 0.358g sodium