PAN-FRIED TREVALLA WITH SPRING CAPONATA
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
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.