Sicilian fish bake aubergine, tomatoes, pine nuts and raisins

Posted: October 23, 2016 by nietize in Cod, Fish
Tags: , , , ,

From Super Food Family Classics by Jamie Oliver
Serves 4

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Ingredients

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2 large aubergines
1 kg mixed-colour tomatoes
1 red onion
4 cloves of garlic
1 celery heart
1 tbsp dried oregano
1 pinch of dried red chilli flakes
1 heaped tsp baby capers
40g raisins
40g pine nuts
4 black olives (stone in)
olive oil
4 x 120g white fish fillets
1 orange
250g wholewheat couscous
40g rocket
4 tbsp natural yoghurt

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Preheat the oven to 180 degrees. Very finely slice the aubergines and tomatoes into rounds. Peel and very finely slice the red onion and garlic. Trim the celery, halve and finely slice lengthways. Throw it all into a large roasting tray with the oregano, chilli flakes, capers, raisins and pine nuts.  Crush the olives with the heel of your hand, tear out the stones, then tear the flesh into the tray. Add 2 tbsp of oil and a good pinch of sea salt and black pepper, then toss well. Arrange evenly, pulling a layer of tomatoes to the top, and bake on the bottom shelf of the oven for 40 minutes.

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Meanwhile, place the fish fillets in a sandwich bag, squeeze in the orange juice (reserving the halves), add a pinch of salt and leave aside.

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When the time’s up on the veg, remove from the oven and place the fish fillets on top, skin side up. Drizzle over the orange juice, then return to the bottom shelf of the oven for 15 more minutes, or until the fish is cooked through.

Put the squeezed orange halves and couscous into a bowl, just cover the couscous with boiling kettle water, then pop a plate on top and leave to fluff up.

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Sprinkle the rocket over the gorgeous traybake, fluff up the couscous, season to perfection, divide it all up, and serve each portion with a dollop of yoghurt

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