Spanish Rubbed Fish with Eggplant and Capsicum Caponata and Red Pepper Aioli

Spanish Rubbed Fish with Eggplant and Capsicum Caponata and Red Pepper Aioli

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 18, 2015.
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Spanish rubbed fish, pan-fired with the skin on, with eggplant and capsicum caponata, with a red pepper aioli and lemon wedges to serve

Ingredients

POTATO, EGGPLANT AND CAPSICUM CAPONATA

  • 300 g potatoes, scrubbed and diced 1.5cm
  • 1 eggplant, diced 2cm
  • 1 capsicum, core and seeds removed, diced 2cm
  • 1 red onion, cut into 2cm wedges
  • 4 cloves garlic (leave skin on)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped thyme leaves
  • 1-2 tablespoons chopped capers
  • 2 tablespoons chopped parsley
  • Juice of 1/2 a lemon

SPANISH RUBBED FISH

  • 300 g fish fillets, skin-on
  • 1 teaspoon fish spice mix
  • 1 teaspoon butter

TO SERVE

  • 1/4 cup red pepper aioli
  • 1/2 a lemon, cut into wedges

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
  2. Toss potatoes, eggplant, capsicum, onion and garlic with olive oil and thyme on prepared tray. Season with salt and pepper and cook for about 20 minutes until vegetables are tender.
  3. When vegetables have about 5 minutes cook time remaining, cook fish. Pat fish dry with paper towels and remove any remaining scales or bones. Rub with fish spice mix on both sides, and season with salt. Heat a drizzle of olive oil and butter in a medium, non-stick, fry-pan on medium to high heat. Cook fish, skin-side-down, for 2 minutes until skin is golden and crispy. Use a fish slice to press down gently on fish while cooking, as this will help to crisp the skin. Turn fish over and cook a further 1 minute (depending on thickness), or until just cooked through. Alternatively use BBQ hot plate.
  4. Toss capers, parsley, lemon juice and a drizzle of extra-virgin olive oil through roast vegetables, season with salt and pepper.
  5. Divide caponata between plates, top with a piece of fish and a dollop of red pepper aioli. Squeeze roasted garlic out of its skin. Serve with a lemon wedge to squeeze over just before serving.

Nutritional Information

Energy 2361 kj
564 kcal
Protein 28.5g
Carbohydrate 30.2g
Fat 35.5g