Sicilian fish with potato, eggplant & tomato


Preparation 10 minutes | Cooking 15 minutes

1⁄3 cup extra virgin olive oil
300g waxy potatoes, coarsely chopped
2 sticks celery, coarsely chopped
1 red onion, coarsely chopped
1 small eggplant, cut into 2cm pieces
400g can chopped tomatoes
2 garlic cloves, finely chopped
2 tablespoons capers, rinsed, drained
1⁄4 cup coarsely chopped pitted Kalamata olives
1-2 long red chillies, thinly sliced
2 teaspoons caster sugar
2 tablespoons red wine vinegar
225g jar roasted capsicums, drained, coarsely chopped
1⁄3 cup slivered almonds, toasted
4 x 220g fillets firm-fleshed fish, such as kingfish, kahawai or trevally

For the relish 
Heat 1/4 cup of the oil in a large frying pan over medium-high heat. Fry the potatoes, celery, onion and eggplant for 5 minutes, stirring, until slightly softened. Add the tomatoes and garlic and fry for a further 2 minutes or until the vegetables have softened. Reduce the heat to medium. Add the capers, olives, chilli, sugar, vinegar and capsicums and stir to combine. Simmer for 5 minutes then stir in the toasted almonds.

For the fish & to serve 
Heat the remaining oil in a large frying pan over high heat. Season the fish with salt. Carefully put the fillets in the pan, skin side down. Fry for 3 minutes or until golden and crisp. Turn over and fry for a further 1-2 minutes until just cooked through. Serve the fish with the potato, eggplant and tomato relish.


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