Grilled garfish with caponata

Name: Grilled garfish with caponata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 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; 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

Apr 29, 2014 2:00pm

Serves 4
10 mins preparation
15 mins cooking

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.