Cod fillet with caponata

Cod fillet with caponata

Total: 1 hr | Active: 1 hr
lactose-free, gluten-free
Nutritional value / person: 655 kcal
, Fat: 39 g
, Carbohydrate: 43 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g pine nuts
2 tbsp olive oil
1 aubergine, cut into approx. 2 cm cubes
¼ tsp salt


3 tbsp olive oil
1 onion, roughly chopped
200 g celery, cut into approx. 1 cm slices
1 fennel, cut into three pieces, thinly sliced
250 g cherry tomatoes, pierced with a sharp knife
80 g pitted black olives
3 tbsp sultanas
½ tsp salt
½ dl balsamic vinegar
2 tsp icing sugar
50 g caper berries, drained


1 tbsp oil
600 g Royal cod fillets
¼ tsp salt
2 tbsp oregano, torn
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How it's done

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Without adding any oil, toast the pine nuts in an uncoated frying pan until golden brown, remove and set aside. Heat the oil in the same pan. Fry the aubergine for approx. 15 mins., stirring occasionally, season with salt. Remove and set aside.


Heat the oil in a wide pan. Sauté the onion, celery and fennel for approx. 10 mins. Add the tomatoes, olives and sultanas and cook for approx. 5 mins., season with salt. Add the balsamic, icing sugar and reserved aubergine, cover and cook for approx. 15 mins. Combine the caper berries with the reserved pine nuts.


Heat the oil in the frying pan. Season the fish with salt, fry for approx. 4 mins. on each side. Scatter over the oregano, serve with the caponata.

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