This Sicilian-inspired cod caponata is finished with crispy Grana Padano breadcrumbs and makes a balanced and satisfying meal for two.
- Layers of flavour: a fillet of pan-fried cod is served on a bed of fresh, light caponata flavoured with aromatic capers and sweet raisins. Crispy Grana Padano breadcrumbs are scattered over the top for crunch, along with extra shavings of the cheese, toasted pine nuts and basil or mint leaves to finish.
- Traditional Italian inspiration: caponata is a sweet and sour vegetable dish from the Italian island of Sicily, often served as a side or the main event with the best summer vegetables available. This caponata recipe comes together quickly on the hob in one pan and includes aubergines and cherry tomatoes.
- Hero ingredient: Grana Padano doesn’t just add heaps of savoury, fruity flavour to this recipe – it’s also high in protein and amino acids, free from lactose and gluten, and packed with calcium. It’s got a lot going for it beyond flavour and texture!
You might also like this chicken and Grana Padano salad.
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Ingredients
- 2 skinless cod fillets (see Tips)
- 2 tbsp olive oil
- 1 medium aubergine, cut into 1cm cubes
- 2 garlic cloves, finely chopped
- 300g cherry tomatoes, quartered
- 50g pitted kalamata olives
- 1½ tbsp raisins
- 1 tbsp capers, drained and rinsed
- 100ml dry white wine
- 2 tsp caster sugar
- 60ml red wine vinegar
- 1 tbsp panko breadcrumbs
- 75g Grana Padano, half finely grated, half finely shaved
- 1½ tbsp pine nuts
- 2 basil or mint sprigs, leaves picked
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Method
- Sprinkle a few pinches of fine salt over the cod, then put in the fridge until later. Put a large frying pan (one with a lid) over a high heat with 1 tbsp oil. Once hot, add the diced aubergine and fry, turning the aubergine pieces every now and then, for about 8 minutes until soft and golden. Remove the aubergine from the pan, then turn the heat down to medium and add the remaining oil and the garlic. Fry for 30 seconds until starting to sizzle and soften, then add the cherry tomatoes, olives, raisins, capers, white wine, sugar, red wine vinegar and 50ml water. Simmer for 15 minutes.
- Stir the aubergine back into the mixture to complete the caponata, then create 2 indentations in the sauce and nestle a fish fillet in each one. Cover with the lid and simmer on a very low heat for 8-10 minutes more, depending on the thickness of the fillets. Add a little more water if the caponata is beginning to look dry.
- For the pangrattato, put a small dry frying pan over a medium heat, then add the breadcrumbs and toast until lightly golden. Keep an eye on them and stir often, as they can burn quickly. Tip into a bowl and, once cooled, mix with the grated Grana Padano. Lightly toast the pine nuts in the same hot dry pan until golden and fragrant, then set aside. Once the fish has cooked all the way through, serve it on a bed of caponata, then sprinkle with the pine nuts and herbs and finish with the Grana Padano pangrattato and extra shavings of cheese.
Nutrition
- 680kcals Calories
- 39g (10g saturated) Fat
- 40g Protein
- 29g (24g sugars) Carbs
- 6.2g Fibre
- 2.6g Salt
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