Good Housekeeping

Caponata Cod Traybake

Name: Caponata Cod Traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 large aubergines, finely chopped; 1 celery stick, finely sliced; 500 g tomatoes, roughly chopped; 3 tbsp. olive oil, plus extra to brush; 1 tbsp. capers, drained; 100 g pitted black olives; 40 g sultanas; 1 tbsp. red wine vinegar; 4 skinless cod loin fillets, about 125g each; 4 lemon slices; 2 tbsp. pine nuts; large handful parsley, roughly chopped; crusty bread, to serve

A twist on the traditional Sicilian stew.

By The Good Housekeeping Cookery TeamPublished: 11 May 2021

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A twist on the traditional Sicilian stew. Swap the parsley for mint or basil, if you like.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

337

Ingredients

2
large aubergines, finely chopped
1
celery stick, finely sliced
500 g
tomatoes, roughly chopped
3 Tbsp.
olive oil, plus extra to brush
1 Tbsp.
capers, drained
100 g
pitted black olives
40 g
sultanas
1 Tbsp.
red wine vinegar
4
skinless cod loin fillets, about 125g each
4
lemon slices
2 Tbsp.
pine nuts
large handful parsley, roughly chopped
crusty bread, to serve

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Mix aubergine, celery, tomatoes, oil and plenty of seasoning in a large roasting tin. Roast for 20min, stirring halfway through, until tomatoes have started to break down and aubergines have softened.
2. Step 2Remove from oven and mix through capers, olives, sultanas and vinegar. Place the cod fillets on top, brush each with oil, season and lay on the lemon slices. Scatter the pine nuts into the tin. Cover tin with foil and return to oven for 10min, or until fish is cooked.
3. Step 3Garnish with parsley and serve with crusty bread, if you like.

Per serving (without bread):