Enjoy a taste of Sicily with this Authentic Cod Caponata recipe. Caponata is a Sicilian dish featuring eggplant, olive oil, tomatos, celery, olives, and capers, it’s complex flavours add deph to simple proteins like Cod.
Don’t like Cod? No problem! Switch it up with any light protein you desire!
Cod Caponata
Prep time: 15 minutes | Cook time: 35-40 minutes | Serves: 4-6
Ingredients:
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
Directions:
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silicone 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 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 overcook)
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 serve immediately with the cod fillets. Enjoy!
Cod Caponata
Ingredients
- 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
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silicone 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 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 overcook)
- 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 serve immediately with the cod fillets. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
