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🍽️ Italian Cod with Caponata

420 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 onions (blue)
• 1 zucchini
• 1 stalk celery
• 2 garlic cloves
• 4 egg tomatoes
• 60 g olives (black, pitted, roughly chopped)
• 4 cod fillets
• 2 tbsp capers
• 2 tbsp white balsamic cream (delicatessen)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp clarified butter
• salt
• pepper
• 60 g parmesan (grated)
• 4 sprigs rosemary

Instructions

1. 1. Prepare all ingredients.
2. 2. Wash the eggplant, cut it into small cubes, and sprinkle with salt. Peel the garlic and chop it finely.
3. 3. Peel the onions. Wash the zucchini and celery and dice them finely. Wash the tomatoes, halve them, remove the core, and dice them small as well.
4. 4. Drizzle lemon juice over the fish fillets.
5. 5. 1. Heat the oil in a pan slightly and fry the eggplant cubes until golden yellow. Remove them from the pan and set aside.
6. 6. 2. Heat 1 tablespoon of ghee in the pan and sweat the cubes of onion, zucchini, and celery in it. Stir while doing so and sweat them for 5 minutes.
7. 7. 3. Add the eggplants and tomatoes now and sweat them briefly. Mix in olives, capers, balsamic vinegar, and Parmesan, and let the mixture simmer at low heat.
8. 8. 4. Slowly fry the fish fillets in the remaining ghee together with rosemary sprigs in a pan at low temperature.
9. 9. Plate the dish.
10. 10. Season the vegetables, arrange them on plates, place one fish fillet on each, and serve garnished with a sprig of rosemary.

Nutrition per serving

• kcal: 420
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 12 g