Sheet-Pan Caponata With Cod

Name: Sheet-Pan Caponata With Cod
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian,American
Ingredients: 1 large Italian eggplant or 2 to 3 Chinese eggplants (about 1 pound; 454 g), cut into 1-inch pieces; 1 large red bell pepper (about 10 ounces; 283 g), stemmed, seeded, and cut into 1-inch pieces; 6 ounces cherry tomatoes (170 g; 1 cup); 1/2 medium yellow onion (4 ounces; 113 g), cut into a 1/2-inch dice; 6 tablespoons extra-virgin olive oil (3 ounces; 80 g), divided, plus more for serving; Kosher salt; 1/2 cup pitted Castelvetrano olives (2 ounces; 57 g), roughly chopped; 2 tablespoons finely chopped parsley (7 g); 2 tablespoons (30 ml) red wine vinegar; 1 tablespoon (9 g) non-pareil capers; 2 teaspoons (10 g) granulated sugar; Freshly ground black pepper; 4 skin-on or skinless white fish fillets (6 ounces; 170 g total), such as cod, halibut, or haddock; Pasta, pearl couscous, or crusty bread for serving

Total time: 1 h 5
servings: 4 servings
Dish type: Starter

Contains fishContains sulphitesPescatarianPork-freeGluten-freeLactose-freeKosher : to verify

Prep

5 min

Cook

1 h

Total time

1 h 5

Ingredients

servings

1 large Italian eggplant or 2 to 3 Chinese eggplants (about 1 pound; 454 g), cut into 1-inch pieces
1 large red bell pepper (about 10 ounces; 283 g), stemmed, seeded, and cut into 1-inch pieces
6 ounces cherry tomatoes (170 g; 1 cup)
1 /2 medium yellow onion (4 ounces; 113 g), cut into a 1/2-inch dice
6 c. à soupe extra-virgin olive oil (3 ounces; 80 g), divided, plus more for serving
Kosher salt
1 /2 cup pitted Castelvetrano olives (2 ounces; 57 g), roughly chopped
2 c. à soupe finely chopped parsley (7 g)
2 c. à soupe (30 ml) red wine vinegar
1 c. à soupe (9 g) non-pareil capers
2 c. à café (10 g) granulated sugar
Freshly ground black pepper
4 skin-on or skinless white fish fillets (6 ounces; 170 g total), such as cod, halibut, or haddock
Pasta, pearl couscous, or crusty bread for serving

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Adjust oven rack to middle position and preheat oven to 400°F (200°C). Arrange the eggplant, pepper, tomatoes, and onion on a parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and toss vegetables to evenly coat. Bake, stirring occasionally, until the vegetables are soft and beginning to caramelize around the edges, 30 to 40 minutes.
2
Remove vegetables from oven and reduce oven temperature to 300°F (150°C). Transfer the vegetables to a medium bowl and add 2 tablespoons of olive oil along with the olives, parsley, vinegar, capers, sugar, and salt, tossing combine. Using a fork or potato masher, mash until some of the vegetables have broken down and the mixture is creamy. (Don't overdo it; be sure to leave plenty ot large chunks.) Let sit at room temperature while you prepare and cook the fish.
3
Using paper towels, pat the fish dry. Place the fillets skin-side-down (if cod has skin) on the sheet pan. Divide the remaining 2 tablespoons olive oil among the fish fillets, using a silicone pastry brush to brush top of each fillet. Season with salt and pepper. Bake until the fish is opaque and flakes easily with a fork, 12 to 15 minutes. (See note)
4
Divide caponata and fish among 4 plates. Drizzle with olive oil and serve with couscous or crusty bread.

Nutrition

calories: 582 kcal
fatContent: 24 g
fiberContent: 8 g
sugarContent: 14 g
sodiumContent: 426 mg
proteinContent: 45 g
cholesterolContent: 149 mg
carbohydrateContent: 48 g
saturatedFatContent: 4 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!