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http://www.lifestylefood.com.au/recipes/458/ocean-trout-with-caponata

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Ocean Trout with Caponata

Ingredients

  • 180 g x 4 pieces ocean trout fillet

  • 1 red capsicum

  • 3 medium potatoes

  • 8 roma tomatoes

  • 0.25 cup sultana

  • 1 eggplant & flour for dusting

  • 0.5 cup pine nut

  • 0.5 teaspoon chopped garlic

  • 4 basil leaves

  • italian olive oil

Method

  • 1.

    Preheat oven 200 c

  • 2.

    To make Caponata, separately dice and shallow fry the capsicum, potato and eggplant until lightly coloured, saute chopped tomato in olive oil until softened.

  • 3.

    Add diced, fried red capsicum, eggplant and potato.

  • 4.

    Add roasted pinenuts and pre-soaked sultanas and finally finish with freshly sliced basil and seasoning.

  • 5.

    Remove from heat.

  • 6.

    To cook Salmon, heat frypan with olive oil until smoking, season skin side of salmon and place in pan.

  • 7.

    Finish in oven until Salmon is just cooked.

  • 8.

    Serve salmon on top of caponata, garnish with freshly chopped herbs.

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