We've turned caponata, a traditional Italian vegetable stew into an easy peasy traybake! A rainbow medley of Mediterranean vegetables topped with fish. Briney capers and olives add a tangy kick! You could also swap out the fish for chicken.
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (diced)
aubergine 2 (diced)
courgette 2 (diced)
olive oil 3 tbsp
cherry tomatoes 200 g
garlic granules 1 tbsp
paprika 2 tsp
Kalamata olives 80 g
capers 2 tbsp
lemon 1 (sliced)
frozen cod fillets 360 g
basmati microwave rice 500 g
Method
Preheat the oven to 200°C/180°C fan/ gas mark 6. Dice the red onion, aubergine and courgette to approximately the same size, to help them all cook evenly. Slice the lemon.
Add the red onion, aubergine and courgette to a roasting tray. Add the garlic granules, paprika and cherry tomatoes. Toss with the olive oil and season with a pinch of salt and pepper.
Bake in the oven for 15 minutes. Remove the tray from the oven. Scatter the olives and capers over the vegetables. You can also sprinkle in a spoon of the caper brine from the jar for extra flavour.
Pop each piece of fish on top. Return to the oven and bake for a further 10 minutes, or until the fish is cooked through.
Cook the rice according to the packet instructions.
