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Steamed snapper with Sicilian caponata

Steamed snapper with Sicilian caponata
4.6 12 ratings
Prep. 20 min
Total 1 h 40 min
4 portions
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Ingredients

  • eggplant cut into pieces (2 cm)
    250 g
  • zucchini cut into pieces (2 cm - see Tips)
    120 g
  • sea salt plus extra to season
    2 tsp
  • extra virgin olive oil
    40 g
  • brown onion cut into wedges (3 cm)
    100 g
  • red capsicum cut into pieces (2 cm)
    200 g
  • celery cut into pieces (2 cm)
    100 g
  • tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)
    2
  • pitted green Sicilian olives
    80 g
  • baby pickled capers drained
    30 g
  • red wine vinegar
    70 g
  • tomato passata (see Tips)
    100 g
  • white sugar
    15 g
  • sultanas
    40 g
  • skinless snapper fillets (approx. 550 g)
    4
  • lemon thinly sliced
    1
  • salted butter cut into pieces
    20 g
  • ground black pepper to season
  • fresh parsley leaves only, roughly chopped, to garnish
    2 sprigs
  • pine nuts toasted, to serve
    2 tbsp
  • bread of choice (gluten free if required), to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 2014 mg
Protein 38.4 g
Calories 2443.9 kJ / 584.1 kcal
Fat 29.9 g
Fibre 7.7 g
Saturated Fat 7.5 g
Carbohydrates 42.6 g

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Australia and New Zealand

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