Steamed snapper with Sicilian caponata

Steamed snapper with Sicilian caponata

4.5 11 ratings

Prep. 20 min

Total 1 h 40 min

4 portions

Ingredients

eggplant cut into pieces (2 cm)
250 g
zucchini cut into pieces (2 cm - see Tips)
120 g
sea salt plus extra to season
2 tsp
extra virgin olive oil
40 g
brown onion cut into wedges (3 cm)
100 g
red capsicum cut into pieces (2 cm)
200 g
celery cut into pieces (2 cm)
100 g
tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)
2
pitted green Sicilian olives
80 g
baby pickled capers drained
30 g
red wine vinegar
70 g
tomato passata (see Tips)
100 g
white sugar
15 g
sultanas
40 g
skinless snapper fillets (approx. 550 g)
4
lemon thinly sliced
1
salted butter cut into pieces
20 g
ground black pepper to season
fresh parsley leaves only, roughly chopped, to garnish
2 sprigs
pine nuts toasted, to serve
2 tbsp
bread of choice (gluten free if required), to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 2014 mg

Protein 38.4 g

Calories 2443.9 kJ / 584.1 kcal

Fat 29.9 g

Fibre 7.7 g

Saturated Fat 7.5 g

Carbohydrates 42.6 g

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Australia and New Zealand

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