Italian Acqua Pazza Fish with Crusty Ciabatta

Italian Acqua Pazza Fish with Crusty Ciabatta

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 20, 2019.
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Ingredients

Fish

  • 4 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1/2-1 red chilli, thinly sliced (optional)
  • 1 Tbsp thyme, roughly chopped
  • 1 capsicum, diced 2cm
  • 2 tomatoes, diced 2cm
  • 1 pack market fish, sliced 5cm
  • 1 can cherry tomatoes
  • 1 pack chicken broth
  • 1 pack olives
  • Juice of 1/2 lemon

To Serve

  • 1 pack capers
  • 1 ciabatta loaf
  • 1/2 bunch basil, leaves picked

Steps

  1. Preheat oven to 220°C. Prep veggies & fish. Set veggies aside. Pat fish dry and remove any scales or bones. Slice into 5cm pieces and season.
  2. Cook capers & sauce. Heat a drizzle of oil in a fry-pan on medium heat. Cook capers for 2-3 minutes, until crisp. Set aside to drain on paper towels. Reserve pan. Heat 2 Tbsp of oil in same fry-pan on medium heat. Cook garlic, onion, chilli and thyme for about 1 minute, until fragrant. Add capsicum and fresh tomatoes and cook for 1 minute.
  3. Add canned cherry tomatoes, chicken broth and 1/2 tsp salt and simmer for 5 minutes. Add fish and olives to pan with sauce, ensuring fish is submerged, and reduce heat to low. Simmer for about 5 minutes or until fish is just cooked through. Stir through lemon juice, a knob of butter and season to taste.
  4. Toast bread. Place ciabatta on an oven tray and bake for about 5 minutes, until toasted. Slice.
  5. Serve Italian Acqua Pazza fish with basil, crispy capers and ciabatta on the side.

Nutritional Information

Energy 2063 kj
493 kcal
Protein 40.7g
Carbohydrate 48.3g
Fat 13.7g