Steamed snapper with Sicilian caponata

Steamed snapper with Sicilian caponata

4.6 12 Bewertungen

Zubereitung 20 Min

Gesamt 1 Std. 40 Min

4 portions

Zutaten

eggplant cut into pieces (2 cm)
250 g
zucchini cut into pieces (2 cm - see Tips)
120 g
sea salt plus extra to season
2 tsp
extra virgin olive oil
40 g
brown onion cut into wedges (3 cm)
100 g
red capsicum cut into pieces (2 cm)
200 g
celery cut into pieces (2 cm)
100 g
tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)
2
pitted green Sicilian olives
80 g
baby pickled capers drained
30 g
red wine vinegar
70 g
tomato passata (see Tips)
100 g
white sugar
15 g
sultanas
40 g
skinless snapper fillets (approx. 550 g)
4
lemon thinly sliced
1
salted butter cut into pieces
20 g
ground black pepper to season
fresh parsley leaves only, roughly chopped, to garnish
2 sprigs
pine nuts toasted, to serve
2 tbsp
bread of choice (gluten free if required), to serve (optional)

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 2014 mg

Eiweiß 38.4 g

Brennwert 2443.9 kJ / 584.1 kcal

Fett 29.9 g

Ballaststoffe 7.7 g

gesättigte Fettsäuren 7.5 g

Kohlenhydrate 42.6 g

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