Serves 4
40 min
Fish with Sweet-and-Sour Caponata
Recipe GLPR7ecb3ffd802954
A vibrant Italian-inspired main course featuring pan-seared white fish fillets served over a warm vegetable caponata—a tangy-sweet eggplant medley with tomatoes, capers, and a touch of honey. Finished with fresh parsley and served alongside toasted baguette slices.
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Ingredients
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 eggplant (about 1 pound), cut into 3/4-inch cubes
4 ribs celery, thinly sliced
1 small red onion, diced
Kosher salt and freshly ground pepper to taste
1 can (14.5 ounces) no-salt-added diced tomatoes
3 tablespoons capers, drained and rinsed
1/4 cup plus 1 teaspoon red wine vinegar
4 teaspoons honey
4 skinless hake or cod fillets (about 6 ounces each)
1 cup packed fresh parsley, large leaves torn
1/2 baguette, sliced and toasted
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and nearly tender, about 6 to 8 minutes. Transfer the eggplant to a large plate.
Add 1 more tablespoon of olive oil to the same skillet. Add the sliced celery and diced red onion, then season generously with kosher salt and freshly ground pepper. Cook until the vegetables are crisp-tender, about 6 to 8 minutes.
Pour in the canned diced tomatoes with their juices, add the drained capers, 1/4 cup of red wine vinegar, the honey, and 3/4 cup of water. Stir in the reserved eggplant, season with salt and pepper to taste, and simmer until all vegetables are tender and the mixture has thickened slightly, about 10 to 12 minutes. Keep warm.
While the caponata cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Pat the fish fillets dry with paper towels and season both sides with kosher salt and freshly ground pepper. Place the fish in the hot skillet and cook without moving them until the bottom is golden brown, about 4 to 5 minutes.
Carefully flip the fish fillets and continue cooking until the flesh is opaque throughout and flakes easily when tested with a fork, about 2 to 3 minutes. The internal temperature should reach 145°F.
In a small bowl, combine the torn fresh parsley with the remaining 2 teaspoons of olive oil and 1 teaspoon of red wine vinegar. Season the parsley mixture with a pinch of salt and pepper.
Divide the warm caponata among four shallow serving bowls. Top each portion with one fish fillet, then garnish with the dressed fresh parsley. Serve immediately with the toasted baguette slices on the side.
