From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.
Baked fish with mushroom caponata
Serves 4-6
Ingredients:
2 onions, diced
2 green peppers, chopped
500g white button mushrooms, sliced
100g black kalamata olives, pitted & sliced in half
50g capers
3 Tbsp tomato paste
2 Tbsp water
1 Tbsp balsamic vinegar
1 tsp dried oregano
Salt & pepper
Olive oil
700g white fish, filleted & deboned
1 tsp dried oregano
2 cloves garlic, finely minced
350g baby potatoes, to serve
Fresh dill, for serving
Method:
Heat a drizzle of olive oil in a nonstick frying pan and sauté the onion until tender. Add the green pepper and mushrooms and simmer over medium-high heat for a few minutes until all the water is cooked out of the mushrooms.
Add the tomato paste and oregano and cook for 2 minutes. Add the water and vinegar and simmer. Finally add the olives and capers and taste for seasoning. Simmer for a few minutes to blend flavours.
Preheat oven to 220˚C, move rack to the top third of the oven and line a baking tray with baking paper.
Brush the baking paper with olive oil and place the fish on top.
Season the fish well with salt, pepper and oregano. Drizzle the top with olive oil and spread the garlic evenly over the fillets. Bake for 5-8 minutes depending on fillet sizes.
Serve the baked fish topped with a generous amount of mushroom caponata, fresh dill and some steamed baby potatoes.
