Pan-Roasted Black Cod with Caponata and Crispy Capers
Caponata is a Sicilian vegetable dish that’s perfect for late summer and early fall when there is an abundance of eggplant and peppers. Its agrodolce (sweet-sour) flavor pairs perfectly with the fattiness of the black cod.
Makes 2 cups
INGREDIENTS
For the fish
2 (6-ounce) black cod fillets, bones removed (see note)
For the caponata
1 eggplant, ½ inch dice
1 red bell pepper, ½ inch dice
1 small onion, ½ inch dice
4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon capers
¼ cup green olives
¼ cup golden raisins
1 tablespoon sugar
3 tablespoons red wine vinegar
¼ teaspoon chili flake
Zest of one orange
For the fried capers
2 tablespoons capers
2 tablespoons olive oil
To serve
fresh basil leaves
METHOD
Preheat the oven to 350°F with the fan on.
Make the caponata. Heat the olive oil in a large wide skillet over medium heat. Cook the eggplant until lightly browned, then transfer to a plate. Add more olive oil as needed if the pan gets dry. Saute the onion and pepper for 10 minutes. Stir in the garlic, tomato paste, eggplant, and a good pinch of salt and cook for a few more minutes. Stir in the capers, olives, raisins, sugar, vinegar, chili, and orange zest. Cook for 5-10 minutes on low heat to let everything get to know each other. Taste and adjust.
Make the fried capers. Drain the capers and pat dry. Heat the olive oil in a small oven-safe saute pan until it shimmers. Carefully add the capers and cook until browned and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
Cook the fish. Wipe out the pan you used to cook the capers and heat it over medium-high heat. Pat your fish dry and season with salt. Add a thin layer of oil to the pan. Place the fish skin side down, laying it away from yourself. If you have a fish weight, place it on top of the fish. Cook until the fish skin is brown and easily releases from the pan. Transfer the pan to the oven and cook until the fish is cooked through. The flesh will be opaque and flakey when it’s done.
Plate. Spoon the caponata onto the plate. Top with the fish, capers, and basil.
Note: Use your finger to find the line of bones that runs down the fillet. Slice along either side of it, as close to the bones as possible. Cut all the way down to the skin but not through it. (After you remove the strip of bones, the skin will be the only thing holding it together.) If the bones don’t release easily, you may have to angle your knife further inward to scrape against the skin. Once you remove this strip, your filet will look like two sections of a hinge. That’s okay. As soon as it hits the pan, the flesh and skin will tighten up, making it appear as a unified filet.
FURTHER READING
