Kingklip With Eggplant, Ragout and Capers

Instructions

1. 1

   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.

2. 2

   Cook until the ragout has reduced and is slightly thickened.

3. 3

   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.

4. 4

   Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.

5. 5

   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.

6. 6

   As the fish cooks, spoon the butter over the top.

7. 7

   Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.

8. 8

   Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.

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