Barramundi with sicilian caponata
October 11, 2013
by hellofreshau Uncategorized @au Caponata is a key recipe in any kitchen! This fishy wonder is a definite dinner winner.
Ingredients for two people
| 3 tbs | olive oil |
| 1 | red onion, finely chopped |
| 2 | garlic, crushed |
| 1 | eggplant, 1cm cubes |
| 3 | tomatoes, diced |
| 2 tbs | red wine vinegar |
| 20 g | currants |
| 320 g | barramundi |
| 2 tbs | parsley, chopped |
Hellofresh recipe
For the caponata
In a pan heat the olive oil over medium-high heat. Add the onion and garlic, cook for 2 minutes. Add the eggplant and cook for 5 minutes or until the eggplant begins to soften. Add the tomatoes and the red wine vinegar, bring the heat down to a gentle simmer and then add the currants, cook for 12-15 minutes or until the mixture becomes a sweet fusion of flavour. Season with salt and pepper to taste.
For the fish
Preheat the oven to 180oC. Heat some oil in a pan over medium-high heat. Sprinkle the skin side of your fish with a good pinch of salt and then place the fish skin side down into the pan. Cook for 3-4 minutes and then carefully turn your fish to cook for another 2 minutes. Cooking time will vary depending on the thickness of your fish, if the fish is still uncooked place in the oven for 3 minutes to finish the cooking process.
To serve
Divide the caponata between plates, serve your fish on top, and garnish with the freshly chopped parsley.
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