Italian Acqua Pazza Fish with Crusty Ciabatta

Italian Acqua Pazza Fish with Crusty Ciabatta

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 3, 2020.
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Ingredients

Fish

  • 1 drizzle of oil
  • 3 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1 capsicum, diced 2cm
  • 2 tomatoes, diced 2cm
  • 1 Tbsp chopped thyme, roughly chopped
  • 300g market fish, sliced 5cm
  • 1 can cherry tomatoes
  • 150g chicken broth
  • 30g olives
  • 1 Tbsp butter

Capers

  • 1 drizzle of oil
  • 15g capers

To Serve

  • 1 ciabatta loaf
  • 1 bunch basil, leaves picked

Steps

  1. Before you start. Preheat oven to 220°C/ 200°C fanbake.
  2. Prep veggies & fish. Prep garlic, onion, capsicum, tomatoes and thyme and set aside. Pat fish dry and remove any scales or bones. Slice into 5cm pieces and season with salt and pepper.
  3. Cook capers. Heat oil in a medium fry-pan on medium heat. Cook capers for 2-3 minutes, until crisp. Set aside to drain on paper towels. Reserve pan.
  4. Cook fish. Heat oil in reserved fry-pan on medium heat. Cook garlic, onion and thyme for about 1 minute, until fragrant. Add capsicum and fresh tomatoes and cook for 1 minute.
  5. Add canned cherry tomatoes, chicken broth and 1/2 tsp salt and simmer for 5 minutes. Add fish and olives to pan with sauce, ensuring fish is submerged and reduce heat to low. Simmer for about 5 minutes or until fish is just cooked through. Stir through butter and season to taste with salt and pepper.
  6. Cook bread. Place ciabatta on an oven tray and bake for about 5 minutes, until toasted. Slice.
  7. Serve. Fish with basil, capers and ciabatta on the side.

Nutritional Information

Energy 2045 kj
489 kcal
Protein 40.0g
Carbohydrate 47.9g
Fat 13.7g