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Steamed snapper with Sicilian caponata
TM6

Steamed snapper with Sicilian caponata
4.4 ( 8 avaliações )
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Ingredientes

  • 250 g eggplant cut into pieces (2 cm)
  • 120 g zucchini cut into pieces (2 cm - see Tips)
  • 2 tsp sea salt plus extra to season
  • 40 g extra virgin olive oil
  • 100 g brown onion cut into wedges (3 cm)
  • 200 g red capsicum cut into pieces (2 cm)
  • 100 g celery cut into pieces (2 cm)
  • 2 tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)
  • 80 g pitted green Sicilian olives
  • 30 g baby pickled capers drained
  • 70 g red wine vinegar
  • 100 g tomato passata (see Tips)
  • 15 g white sugar
  • 40 g sultanas
  • 4 skinless snapper fillets (approx. 550 g)
  • 1 lemon thinly sliced
  • 20 g salted butter cut into pieces
  • ground black pepper to season
  • 2 sprigs fresh parsley leaves only, roughly chopped, to garnish
  • 2 tbsp pine nuts toasted, to serve
  • bread of choice (gluten free if required), to serve (optional)
Nutrição
por 1 portion
Energia
584.1 kcal / 2443.9 kJ
Proteína
38.4 g
Gordura
29.9 g
Hidratos de carbono
42.6 g
Fibra
7.7 g
Gordura saturada
7.5 g
Sódio
2014 mg

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