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Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a weeknight dinner and parties.
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Fish With Eggplant Caponata Sauce

Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a weeknight dinner and parties.
Course Entree
Cuisine Mediterranean
Keyword caponata sauce, eggplant sauce, fish recipes, fish sauces, mediterranean recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 408kcal
Author Tiffany Bendayan

Ingredients

For Eggplant Caponata Sauce

  • 1 large eggplant cubed
  • 8 oz cherry tomatoes
  • 3 tablespoons olive oil plus more
  • 1 larg yellow onion chopped
  • 2 cloves garlic
  • 1 Red Pepper chopped
  • 1/2 teaspoon Red pepper flakes optional
  • 15 oz pureed Italian tomatoes (1 can)
  • 1/2 cup Black Olives sliced in half
  • 2 tablespoons Capers drained
  • 3 tablespoons Balsamic Vinegar
  • 1 tablespoon Tomato Paste
  • 1 -2 Tablespoons Granulated Sugar
  • Salt and Pepper To taste
  • parsley chopped, to taste

For Fish

  • 4 White Fish Fillets your favorite kind
  • Lemon Juice
  • Salt + Pepper
  • 2 teaspoons olive oil
US Customary - Metric

Instructions

  • For Eggplant Caponata Sauce
  • Preheat oven to 400 degrees Fahrenheit
  • Line a sheet pan with aluminum foil
  • Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
  • Roast the eggplant in the oven
  • Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
  • When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
  • Remove from oven and let them cool
  • In a large skillet or pot add 1 tablespoon of olive oil
  • Sautee the onions and red pepper until soft. Add the garlic and cook over medium low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
  • Add the capers and olives. Continue cooking for 1 more minute
  • Pour in the balsamic vinegar and cook until the vinegar has reduced by half
  • Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
  • Check for seasoning and remove from heat
  • For Fish
  • Add oil in a large sautee pan
  • Season fish with salt, pepper and lemon juice on both sides
  • Sautee fish for 2-3 minutes on each side (or until cooked)
  • Assembly
  • Place fish and top with caponata sauce
  • Sprinkle parsley all over the sauce
  • Enjoy!

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 518mg | Potassium: 1.342mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2.328IU | Vitamin C: 72mg | Calcium: 74mg | Iron: 3mg