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Women's Day/Month

Baked Fish with Mushroom Caponata

The South African Mushroom Farmers' Association
Why Women Should Eat More Mushrooms - According to Science
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dinner, lunch
Servings 6

Ingredients
  

  • 2 onions diced
  • 2 green peppers chopped
  • 500 g white button mushrooms sliced
  • 100 g 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
  • 700 g white fish filleted & deboned
  • 1 tsp dried oregano
  • 2 cloves garlic finely minced
  • 350 g baby potatoes to serve
  • fresh dill for serving

Instructions
 

  • 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.