Appareils et accessoires
Cette recette est conçue pour une combinaison spécifique d'appareils et d'accessoires. Sans cette configuration requise, nous ne pouvons pas garantir un résultat satisfaisant.
Steamed snapper with Sicilian caponata
Ingrédients
-
eggplant cut into pieces (2 cm)250 g
-
zucchini cut into pieces (2 cm - see Tips)120 g
-
sea salt plus extra to season2 tsp
-
extra virgin olive oil40 g
-
brown onion cut into wedges (3 cm)100 g
-
red capsicum cut into pieces (2 cm)200 g
-
celery cut into pieces (2 cm)100 g
-
tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)2
-
pitted green Sicilian olives80 g
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baby pickled capers drained30 g
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red wine vinegar70 g
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tomato passata (see Tips)100 g
-
white sugar15 g
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sultanas40 g
-
skinless snapper fillets (approx. 550 g)4
-
lemon thinly sliced1
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salted butter cut into pieces20 g
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ground black pepper to season
-
fresh parsley leaves only, roughly chopped, to garnish2 sprigs
-
pine nuts toasted, to serve2 tbsp
-
bread of choice (gluten free if required), to serve (optional)
Niveau
facile
Infos nut. par 1 portion
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