Kingklip With Eggplant, Ragout and Capers

Name: Kingklip With Eggplant, Ragout and Capers
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 onions, chopped; 8 tomatoes, chopped; 2 eggplants, diced; 1 tablespoon oregano; 1 clove garlic, crushed; ½ cup olive, roughly chopped; 1 tablespoon tomato paste; 1 cup white wine; 2 tablespoons olive oil; ¼ cup capers; ½ cup butter; 4 kingklip fillets; salt and pepper; 1 handful italian parsley; 1 lemon, cut into wedges

Recipe by Lorna Maseko from tasty.co

Dinner

Ingredients

4 servings

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2 tablespoons olive oil
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2 onions, chopped
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8 tomatoes, chopped
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2 eggplants, diced
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1 tablespoon oregano
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1 clove garlic, crushed
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½ cup olive, roughly chopped
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1 tablespoon tomato paste

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1 cup white wine
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2 tablespoons olive oil
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¼ cup capers
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½ cup butter
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4 kingklip fillets
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salt and pepper
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1 handful italian parsley
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1 lemon, cut into wedges

Instructions

Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.
Cook until the ragout has reduced and is slightly thickened.
In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.
Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.
Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2–3 minutes.
As the fish cooks, spoon the butter over the top.
Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.
Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.