Fish on a Bed of Sicilian Caponata

This dish is quick, simple and light. Try this special Caponata version with any of your favourite fish.

Ingredients

Ingredients
Servings:
g
Cod Fish
g
Cherry Tomatoes
Garlic Clove
ml
White Wine
Handful Fresh Olives
black and green
Sprigs of Fresh Rosemary
Fresh Basil
Salt & Pepper to taste
Olive Oil
Calories
per serving
283
Carbs
10
Protein
43
Fat
6

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. In ovenproof pan heat up the olive oil, press garlic cloves and let it cook for a minute – don’t burn.
  3. Once garlic is softer toss in cherry tomatoes and let them cook until they start release liquids, then add rosemary.
  4. Cook them on medium heat for another 5-10 minutes then splash with white wine – cook until tomatoes are completely soft (you can add tomato sauce if you need more liquid).
  5. Season with salt and pepper, add the olives.
  6. In the meantime, season the cod fish with salt and pepper and place it on the grill pan with olive oil, cook for about 2 minutes per side then place the fish into the sauce.
  7. Place the pan with the sauce and fish in the oven and bake for 5-7 minutes.
  8. Once done, sprinkle with fresh basil leaves and drizzle over some olive oil.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. In ovenproof pan heat up the olive oil, press garlic cloves and let it cook for a minute – don’t burn.
  3. Once garlic is softer toss in cherry tomatoes and let them cook until they start release liquids, then add rosemary.
  4. Cook them on medium heat for another 5-10 minutes then splash with white wine – cook until tomatoes are completely soft (you can add tomato sauce if you need more liquid).
  5. Season with salt and pepper, add the olives.
  6. In the meantime, season the cod fish with salt and pepper and place it on the grill pan with olive oil, cook for about 2 minutes per side then place the fish into the sauce.
  7. Place the pan with the sauce and fish in the oven and bake for 5-7 minutes.
  8. Once done, sprinkle with fresh basil leaves and drizzle over some olive oil.

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