Name: Grilled garfish with caponata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Garfish; 8 garfish, filleted (about 800g total); 1 tablespoon olive oil; 1/4 cup fresh flatleaf parsley leaves, chopped; 100 gram rocket leaves; lemon wedges, to serves; Caponata; 1/4 cup olive oil; 1 large eggplant, diced into 2cm pieces; 1 red capsicum, diced into 2cm pieces; 1 yellow capsicum, diced into 2cm pieces; 1 red onion, diced; 1 stalk celery, sliced; 2 clove garlic, peeled, sliced; 3 ripe tomatoes, diced; 2 tablespoon red wine vinegar; 1/4 cup small black olives, pitted; 1 tablespoon salted capers, rinsed

Grilled garfish with caponata

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

Garfish

8 garfish, filleted (about 800g total)

1 tablespoon olive oil

1/4 cup fresh flatleaf parsley leaves, chopped

100 gram rocket leaves

lemon wedges, to serves

Caponata

1/4 cup olive oil

1 large eggplant, diced into 2cm pieces

1 red capsicum, diced into 2cm pieces

1 yellow capsicum, diced into 2cm pieces

1 red onion, diced

1 stalk celery, sliced

2 clove garlic, peeled, sliced

3 ripe tomatoes, diced

2 tablespoon red wine vinegar

1/4 cup small black olives, pitted

1 tablespoon salted capers, rinsed

Method

1.To make caponata, heat oil in pan; cook eggplant, capsicum, onion, celery and garlic about 5 minutes, or until softened. Add tomatoes and vinegar; cook, stirring, a few more minutes. Add olives and capers; simmer 5 minutes.

2.Meanwhile, preheat an oven grill. Place fish on tray and brush with oil; place under grill 2-3 minutes, or until just cooked.

3.Transfer garfish fillets to plate and spoon a generous amount of caponata on side.

4.Sprinkle fish with chopped parsley; garnish with rocket and lemon wedges to serve.

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