6 Tbsp extra virgin olive oil
1 large eggplant, cut into 2cm dice (about 6 cups)
2 celery sticks, finely sliced
140 g tomato paste
1 small red capsicum, deseeded, finely diced
1 cup pitted mixed olives with herbs, roughly chopped
½ cup red wine vinegar
¼ cup baby capers
1 Tbsp brown sugar
250 g cocktail truss tomatoes, quartered
2 Tbsp pine nuts, toasted
sea salt flakes and freshly ground pepper, to season
4 x 200 g blue-eye trevalla fillets, bones removed, skin on
½ cup parsley, to garnish
½ cup basil, to garnish
- Heat 3 Tbsp of the oil in a large deep-sided frying pan over a medium high heat. Add eggplant and cook, stirring occasionally, for 8 minutes or until golden brown. Transfer to a large bowl and cover loosely with foil to keep warm
- To same pan, add 2 Tbsp of remaining oil along with onion and celery. Cook, stirring, for 8 minutes or until soft. Reduce heat to medium, add tomato paste, capsicum, olives, vinegar, capers, sugar, 60ml water and ½ of the tomatoes. Cook, stirring occasionally, for 6 minutes or until ½ the liquid has absorbed. Return cooked eggplant to pan and stir in gently. Cook for a further 4 minutes then stir in pine nuts and remaining tomatoes. Cook for a further 2 minutes then season. Set aside.
- Meanwhile, score fish skin 4 times in parallel lines using a sharp knife, only cutting deep enough to just expose flesh. Drizzle skin side with remaining oil. Season well.
- Heat a large non-stick frying pan over a high heat and cook fish, skin-side down, for 5 minutes. Flip and cook for a further 2 minutes or until cooked to your liking.
- Serve fish on a bed of spring caponata, garnished with parsley and basil.