Home Let's Eat All Things Food Baked Fish with Mushroom Caponata

Baked Fish with Mushroom Caponata

#PowerOfPink

October is Breast Cancer Awareness Month and the annual Power of Pink campaign is helping Reach for Recovery raise funds for South African women who can’t afford reconstructive surgery after the trauma of breast cancer. With your generous support, they’ve helped over 6000 women in the past decade! Simply buy fresh mushrooms in the pink punnets from Pick n Pay to be part of the Power of Pink campaign.

We will be sharing some delicious mushroom recipes you can try out at home.

- Advertisement -

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.

- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Must Read

Wine let the creative juices flow

Paint and wine is more than fun. It is an evening filled with lots of giggles and masterpieces of course. On Thursday, September 26...

Let’s get planting

We’re planting Salvia ‘Salmia’ for its superb show in the garden. This shrubby upright perennial salvia produces endless spikes of large dark purple, pink...

A little ‘fizzy’ … here is a great energy booster

The end of 2019 is winking, and we know everyone is tired after this hectic year. We decided to try, NRF CalMag Fizzy with...

All the world’s a stage, so dance on it.

It is not often that locals get to see a good ballet on home soil. On September 13 and 14 guests were taken on...

The holidays are here and luckily so is Jack.

At Jack we know that the holiday spirit is meant to be shared - and Jack Daniel’s has put it into a bottle. For...