Roasted Sea Bass with Sicilian Caponata
This classic Sicilian dish is packed full of Autumnal flavours. It is naturally low carb, but would also be delicious with wholegrain rice or flatbreads.
Portions / serves: 2-4
Time: 40 minutes
- frying pan
- chopping board
- roasting tray
- 1 large aubergine, cut into cubes
- 1 red pepper, cut into chunks
- 2 sticks of celery, finely chopped
- 1 brown onion, finely diced
- 2 tsp of capers
- 3 plum tomatoes, roughly chopped or a large handful of cherry tomatoes, halved
- 2 tbsp of olives, thinly sliced
- 1 tsp of honey
- Olive oil
- 3 garlic cloves, finely diced
- 2 seabass fillets
- 50ml white or red wine vinegar
- 150g of fresh herbs of choice
- Lemon cut into rings
- Preheat your oven to 180C.
- Heat a glug of olive oil in a frying pan over a medium high heat. Add in your aubergine and fry for 10-15 minutes until soft. Scoop them out of the pan and set aside.
- Add in your onions and cook for 5 minutes until translucent. Then add in your celery and garlic, peppers and cook for a further 5 minutes.
- Add in your chopped tomatoes and cook slowly on a low heat as they begin to break down and release their juices.
- Add your aubergine back to the pan along with your olives, capers and honey. Season well with salt and pepper mix well. Add in your vinegar and pop a lid on to let it simmer for 20 minutes. Stir frequently, adding water if it begins to stick.
- Transfer your sea bass fillets to a lined roasting tray with a drizzle of olive oil and 2 lemon slices. Season well with salt and pepper and roast in the oven for 7-10 minutes, until the fish is cooked through.
- Add your fresh herbs to the caponata and mix well. Remove from the heat and serve alongside the sea bass.