Fish Rolls with Caponata

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

8 fillets, 85 g (3 oz each) plaice, skin removed
Salt and freshly ground pepper, to taste
1 onion, chopped
90 ml (6 tbsp) olive oil
400 g (14 oz) eggplant, peeled and diced
2 cloves garlic, minced
1 can, 398 ml (14 oz) whole Italian plum tomatoes, chopped, with their juice
16 small pimento-stuffed green manzanilla olives
15 ml (1 tbsp) capers, drained

Directions

  1. Preheat oven to 180°C / 350°F.
  2. On a work surface, season the fish and roll up, skin side in. Secure with toothpicks and set aside.
  3. In an ovenproof saucepan, wilt the onion in the oil. Add the eggplant and garlic, and cook, stirring, for 5 minutes.
  4. Add the tomatoes, olives and capers and continue cooking, uncovered, over medium heat, for 10 minutes. Place the fish rolls on top of the sauce.
  5. Cover and bake for 25 minutes. Remove the toothpicks.
  6. Serve the fish rolls on a bed of caponata.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2523

Fish Rolls with Caponata
Fish Rolls with Caponata