Sicilian Fish
with Caponata
Never one for over complicating a dish, the Sicilians have done it again. Tried and tested flavours of smoky eggplant, sweet capsicum and punchy capers are paired with fresh fish and given the perfect backdrop with creamy mash. The key to the caponata is in the vinegar, so don’t hold back.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
potatoes
½
red onion
½
red capsicum
1
eggplant
1 clove
garlic
1 tbs
capers
2 fillet
snapper
Not included in your delivery
¼ cup
milk
(Contains Milk;)
1 tsp
butter
(Contains Milk;)
1 tbs
olive oil
2 tbs
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel the potatoes and cut into 2cm chunks. Finely chop the red onion and crush the garlic. Cut the capsicum and eggplant into 1cm cubes.
To make the mash, place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the milk, butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, red capsicum and eggplant. Cook, stirring, for 5 minutes or until the vegetables begin to soften. Add the garlic and cook for 1 minute or until fragrant. Add the red wine vinegar and cook for a few seconds to reduce. Add the capers and reduce the heat to medium-low. Season to taste with salt and pepper and simmer covered for 10 minutes or until softened. Transfer to a bowl and cover with foil to keep warm.
Wipe the pan clean with paper towel and place it back over a medium-high heat. Season the snapper with salt and pepper. Heat a splash of olive oil in the pan and then add the fish fillets. Cook for 3 minutes then turn and cook for a further 3 minutes or until the fish is cooked through.
Divide the mashed potato between plates. Top with the fish and then spoon over the delicious caponata sauce.