Ingredients
- 1 tablespoon olive oil
- 1/2 brown onion, finely diced
- 1 red capsicum (medium sized halved, seeded, finely diced)
- 2 tomatoes, roughly chopped
- 70 grams eggplant, finely diced (1/2 an eggplant specified)
- 200 to 240 grams snapper fish (2 fillets, x 100-120 grams firm white fish specified)
- 100 grams cherry tomatoes, halved
- 50 grams pitted Kalamata olives
- 1 tablespoon capers, rinsed and drained
- 4 thyme sprigs
- 2 cups rocket leaves, to serve
How to Make
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Step 1: Preheat oven to 180°C.
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Step 2: Heat oil in a medium-sized pan over high heat and cook onion, red capsicum, eggplant and tomatoes stirring for 5-10 minutes or until softened and slightly thickened and then set aside.
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Step 3: Place the fish into a roasting pan and place the softened vegetables, cherry tomatoes, olives, capers and thyme sprigs over the fish and bake for 15 minutes or until fish is cooked through.
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Step 4: Divide the fish and sauce amongst 2 plates and serve with rocket leaves
We hope you enjoy this recipe!
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