Fried fish with sweet and sour caponata
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 13 G., saturated fats 2 G., proteins 34 G., carbohydrates 41 G., fiber 6 G., cholesterol 65 mg, sodium 984 mg, sugar 13 G.
Calories 420, total fat 13 G., saturated fats 2 G., proteins 34 G., carbohydrates 41 G., fiber 6 G., cholesterol 65 mg, sodium 984 mg, sugar 13 G.
Sicilian caponata is a quick vegetable stew made with eggplant, simmered with tomatoes, onions, celery, and capers. This recipe uses honey and wine vinegar to create a wonderful sweet and sour flavor that pairs perfectly with fish. While the vegetables are simmering, fry white fish fillets (hake or cod) in a separate pan for no more than 10 minutes, ensuring the fish remains tender and juicy, with a crisp, golden crust. Serve with the caponata and toasted baguette slices for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp + 2 tsp olive oil
- 1 eggplant (about 450 g), cut into 2 cm cubes.
- 4 stalks celery, thinly sliced
- 1 small red onion, finely diced
- 1 can (400 g) of canned chopped tomatoes without salt
- 3 tbsp capers, rinsed
- 1/4 cup + 1 tsp red wine vinegar
- 4 teaspoons of honey
- 4 skinless hake or cod fillets (approximately 170 g each)
- 1 cup tightly packed fresh parsley, large leaves torn
- Half a baguette, sliced and toasted
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Recipes with similar ingredients: hake, eggplants, pureed tomatoes, celery, red onion, wine vinegar, capers, honey, baguette, parsley
Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and almost tender, 6-8 minutes. Transfer the eggplant to a large plate.
- Add another 1 tablespoon of olive oil to the skillet. Add the celery and red onion, season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, honey, and 3/4 cup water.
- Return the eggplant, season with salt and pepper, and cook until the vegetables are tender and the sauce has thickened, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper, and add to the skillet. Cook, without moving, until golden brown on the bottom, 4-5 minutes.
- Turn the fish over and cook until firm and opaque, another 2 to 3 minutes.
- In a small bowl, combine the parsley with the remaining 2 teaspoons olive oil and 1 teaspoon vinegar; season with salt and pepper.
- Divide the caponata among shallow plates and top with the fish fillets. Sprinkle with parsley and serve with baguette slices.
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