From the Archives: Roasted Cod with Caponata

Have you evert tried caponata? My obsession runs deep from 2010 when I first started trying to make it at home. Imagine lots of veggies, rich tomatoes, and briney capers all melted together into sweet and salty perfection. Caponata is a great thing to make a pot of and use over the course of a week. Great for dipping bread in, tossed with pasta, grilled meats, or topped on your favorite white fish like this recipe. I like to use cod or halibut when I make this because it is a firm fish that can stand up to the strong caponata. This is the perfect recipe for even the harshest of fish critics, everyone wins. 

Roasted Cod with Caponata
forks & amusement 2010
serves 4

1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too

Preheat oven to 375 degrees. 

In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat. (this can be made in advance and stored for a few days in the fridge. Make extra and enjoy all week with bread, my fave)

Place fish on a roasting pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch. 

Serve in pieces, topped with caponata. 


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