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Sicilian fish bake
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Total Time:
1 hour 15 minutes
Flavorful white fish is a protein powerhouse loaded with selenium for immune support and cell protection.
Ingredients:
  • 2 large aubergines
  • 1 kg ripe mixed-colour tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 1 celery heart
  • 1 tablespoon dried oregano
  • 1 pinch of dried red chilli flakes
  • 1 heaped teaspoon baby capers
  • 40 g raisins
  • 40 g pine nuts
  • 4 black olives (stone in)
  • olive oil
  • 4 x 120 g white fish fillets scaled, pin-boned, from sustainable sources
  • 1 orange
  • 250 g wholewheat couscous
  • 40 g rocket
  • 4 tablespoons natural yoghurt
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Finely slice 2 large aubergines and 1kg of mixed-color tomatoes into rounds. - Peel and slice 1 red onion and 4 cloves of garlic very finely. - Trim 1 celery heart, halve, and slice lengthways. - Place all the sliced vegetables into a large roasting tray along with 1 tablespoon of dried oregano, a pinch of chili flakes, 1 heaped teaspoon of baby capers, 40g of raisins, 40g of pine nuts, and crush 4 black olives. - Drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to combine. - Arrange evenly in the tray, ensuring a layer of tomatoes is on top. - Bake on the bottom shelf of the oven for 40 minutes. - In a sandwich bag, combine 4 fish fillets, juice from 1 orange, and a pinch of salt. - Once the vegetables are cooked, place the fish fillets on top, drizzle with more orange juice, and return to the oven for 15 minutes until the fish is cooked through. - In a bowl, combine the squeezed orange halves and 250g of wholewheat couscous. - Pour boiling water over the couscous, cover with a plate, and let it fluff up. - Sprinkle 40g of rocket over the traybake, season the couscous, and serve each portion with a dollop of yogurt.

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