Ingredients
- 1 tablespoon olive oil
- ½ brown onion, finely diced
- 1 medium red capsicum, halved, seeded, finely diced
- 2 tomatoes, roughly chopped
- ½ eggplant, finely diced
- 2 x 100-120 g firm white fish such as Ling, Blue-Eye or Snapper
- 100 g cherry tomatoes, halved
- 50 g pitted Kalamata olives
- 1 tablespoon capers, rinsed and drained
- 4 thyme sprigs
- 2 cups rocket leaves, to serve
Method
Step 1
Preheat oven to 180 °C.
Step 2
Heat oil in a medium-sized pan over high heat. Cook onion, red capsicum, eggplant and tomatoes stirring for 5-10 minutes or until softened and slightly thickened. Set aside.
Step 3
Place the fish into a roasting pan. Place the softened vegetables, cherry tomatoes, olives, capers and thyme sprigs over the fish. Bake for 15 minutes or until fish is cooked through.
Step 4
Divide the fish and sauce amongst 2 plates. Serve with rocket leaves
