Ingredients
- 1 Italian eggplant or 2 Chinese eggplants, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 yellow onion, diced
- 4 tablespoons extra-virgin olive oil (divided)
- Kosher salt, to taste
- 1/4 cup Castelvetrano olives, roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon non-pareil capers
- 1 teaspoon granulated sugar
- Freshly ground black pepper, to taste
- 4 skinless cod fillets (or halibut/haddock)
- Pasta, pearl couscous, or crusty bread for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread eggplant, bell pepper, cherry tomatoes, and onion on the sheet. Drizzle with 2 tbsp olive oil and season with salt. Roast for 30–40 minutes, stirring occasionally, until tender and caramelized.
- Reduce oven to 300°F (150°C). Transfer roasted vegetables to a bowl. Stir in 2 tbsp olive oil, chopped olives, parsley, red wine vinegar, capers, sugar, and a pinch of salt. Gently mash to a relish-like texture.
- Pat cod fillets dry and place on the same sheet pan. Brush with olive oil, season with salt and pepper. Bake for 12–15 minutes until the fish flakes easily.
- To serve, divide caponata among plates, top with fish, and drizzle with olive oil. Serve with couscous, grains, or crusty bread.
Notes
- Swap cod with halibut or haddock.
- Serve over farro or barley for a heartier meal.
- Add red pepper flakes for heat.
- No capers? Use chopped pickles or extra olives.
- Make it vegetarian by skipping the fish and serving caponata over grilled polenta or toast.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate (with fish and caponata)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
