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Steamed snapper with Sicilian caponata
Ingredients
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eggplant cut into pieces (2 cm)250 g
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zucchini cut into pieces (2 cm - see Tips)120 g
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sea salt plus extra to season2 tsp
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extra virgin olive oil40 g
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brown onion cut into wedges (3 cm)100 g
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red capsicum cut into pieces (2 cm)200 g
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celery cut into pieces (2 cm)100 g
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tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)2
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pitted green Sicilian olives80 g
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baby pickled capers drained30 g
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red wine vinegar70 g
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tomato passata (see Tips)100 g
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white sugar15 g
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sultanas40 g
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skinless snapper fillets (approx. 550 g)4
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lemon thinly sliced1
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salted butter cut into pieces20 g
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ground black pepper to season
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fresh parsley leaves only, roughly chopped, to garnish2 sprigs
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pine nuts toasted, to serve2 tbsp
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bread of choice (gluten free if required), to serve (optional)
Difficulty
easy
Nutrition per 1 portion
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