Recipe

Grilled garfish with caponata

  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Grilled garfish with caponata

Ingredients

Garfish
  • 8 garfish, filleted (about 800g total)
  • 1 tablespoon olive oil
  • 1/4 cup fresh flatleaf parsley leaves, chopped
  • 100 gram rocket leaves
  • lemon wedges, to serves
Caponata
  • 1/4 cup olive oil
  • 1 large eggplant, diced into 2cm pieces
  • 1 red capsicum, diced into 2cm pieces
  • 1 yellow capsicum, diced into 2cm pieces
  • 1 red onion, diced
  • 1 stalk celery, sliced
  • 2 clove garlic, peeled, sliced
  • 3 ripe tomatoes, diced
  • 2 tablespoon red wine vinegar
  • 1/4 cup small black olives, pitted
  • 1 tablespoon salted capers, rinsed

Method

Grilled garfish with caponata
  • 1
    To make caponata, heat oil in pan; cook eggplant, capsicum, onion, celery and garlic about 5 minutes, or until softened. Add tomatoes and vinegar; cook, stirring, a few more minutes. Add olives and capers; simmer 5 minutes.
  • 2
    Meanwhile, preheat an oven grill. Place fish on tray and brush with oil; place under grill 2-3 minutes, or until just cooked.
  • 3
    Transfer garfish fillets to plate and spoon a generous amount of caponata on side.
  • 4
    Sprinkle fish with chopped parsley; garnish with rocket and lemon wedges to serve.

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