A caponata is a Sicilian chopped and fried vegetable sauce, usually made with aubergine, but we’re really partial to the mushroom version in this heavenly Baked Fish with Mushroom Caponata. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #bakedfish #caponata



Baked Fish with Mushroom Caponata

Serves 4-6



olive oil

2 onions, diced

2 green peppers, chopped

500g White Button mushrooms, sliced

3 tbsp tomato paste

1 tsp dried oregano

2 tbsp water

1 tbsp balsamic vinegar

100g black kalamata olives, pitted and sliced in half

50g capers

1 tsp dried oregano

salt and pepper

700g white fish, filleted and deboned

2 cloves garlic, finely minced

fresh dill, to serve

350g baby potatoes, to serve



1 Heat a drizzle of olive oil in a non-stick 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.

2 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.

3 Preheat oven to 220˚C, move rack to the top third of the oven and line a baking tray with baking paper.

4 Brush the baking paper with olive oil and place the fish on top.

5 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 size.

6 Serve the baked fish topped with a generous amount of mushroom caponata, fresh dill and some steamed baby potatoes.