PAN-FRIED TREVALLA WITH SPRING CAPONATA

Better Homes and Gardens (Australia) - - Spring Cooking -

A Si­cil­ian egg­plant stew, caponata can be served along­side a main like white fish. It’s also de­li­cious cold on top of crunchy, fresh bread.

Prepa­ra­tion time 15 mins Cook­ing time 30 mins Serves 4

6 Tbsp ex­tra vir­gin olive oil 1 large egg­plant, cut into

2cm dice (about 6 cups)

1 red onion, finely diced

2 sticks cel­ery, finely sliced 140g tomato paste

1 small red cap­sicum,

de­seeded, finely diced

1 cup pit­ted mixed olives, roughly chopped 1 /2 cup red wine vine­gar 1/4 cup baby ca­pers

1 Tbsp brown sugar

250g vine-ripened cock­tail truss

toma­toes, quar­tered

2 Tbsp pine nuts, toasted Sea-salt flakes and freshly ground

black pep­per, to sea­son

4 x 200g bone­less blue-eye trevalla fil­lets, skin on

1/2 cup flat-leaf pars­ley leaves, to garnish 1 /2 cup basil leaves, to garnish

STEP 1 Heat 3 Tbsp of the oil in a large deep-sided fry­ing pan over a medi­umhigh heat. Add egg­plant and cook, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til golden brown. Trans­fer to a large bowl and cover loosely with foil to keep warm.

STEP 2 To same pan, add 2 Tbsp of re­main­ing oil along with onion and cel­ery. Cook, stir­ring, for 8 min­utes or un­til soft. Re­duce heat to medium, add tomato paste, cap­sicum, olives, vine­gar, ca­pers, sugar, 60ml wa­ter and ½ of the toma­toes. Cook, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til ½ the liq­uid has ab­sorbed. Re­turn cooked egg­plant to pan and stir in gently. Cook for a fur­ther 4 min­utes then stir in pine nuts and re­main­ing toma­toes. Cook for a fur­ther 2 min­utes then sea­son. Set aside.

Cre­ate a de­li­cious pot of good­ness with a tasty col­lec­tion of vi­brant veg­eta­bles, in­clud­ing egg­plant, cel­ery and cap­sicum

STEP 3 Mean­while, score fish skin 4 times in par­al­lel lines us­ing a sharp knife, only cut­ting deep enough to just ex­pose flesh. Driz­zle skin side with re­main­ing oil. Sea­son well.

STEP 4 Heat a large non-stick fry­ing pan over a high heat and cook fish, skin-side down, for 5 min­utes. Flip and cook for a fur­ther 2 min­utes or un­til cooked to your lik­ing.

STEP 5 Serve fish on a bed of spring caponata, gar­nished with pars­ley and basil.

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