Fresh Cod Fillet with Sicilian Caponata
strained tomatoes if passata is not available.
Prep time: 15 minutes
Cook time: 35-40 minutes
1/4 c. extra virgin
olive oil, divided
1 medium white onion, diced
2 large celery stalks, diced
2-3 garlic cloves, minced
1 medium eggplant, peeled and cubed
2 medium tomatoes, diced
2 T. tomato paste
1 c. tomato passata
3 T. red wine vinegar
2 T. capers
¼ c. green olives, pitted and sliced
¼ c. raisins
4 6-oz. cod fillets
3 T. fresh parsley leaves, chopped, divided
3 T. sliced almonds, toasted, divided
Sea salt and black pepper, to taste
Preheat oven to 400°F and line a large, rimmed
baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Heat 2 tablespoons olive oil in a large skillet
over medium heat. Add the onion and celery, and season with salt and black
pepper, to taste. Cook, stirring occasionally, until the onion is soft and
translucent, approximately 4-5 minutes.
Add another tablespoon of olive oil to the
skillet, along with the garlic and eggplant. Cook, stirring occasionally until
the eggplant begins to cook down, around 6-7 minutes.
Add the tomatoes, tomato paste, passata,
vinegar, capers, green olives, and raisins. Stir to combine and cover the skillet
with a lid. Reduce heat to low and simmer gently for 15 minutes.
Meanwhile, lightly brush each cod fillet with
the remaining olive oil and season with salt and black pepper on both sides.
Place the fillets on the prepared baking sheet and place in the pre-heated oven
to roast until the fish turns opaque and flakes easily with a fork, approximately
12-13 minutes. (Test after 10 minutes. Do not
Remove lid and stir in two tablespoons each of
the fresh parsley and the toasted almonds into the caponata. Taste and adjust
seasonings, as desired.
Transfer to individual serving plates and
garnish with remaining parsley and
almonds. Serve immediately with the cod fillets. Enjoy!