Fish Fillets on Mediterranean Vegetables

Name: Fish Fillets on Mediterranean Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 shallots; 2 tbsp olive oil; 1 red pepper; 3 cloves of garlic; 1 courgette; 1 aubergine; 2 x 390 g tins or cartons of chopped tomatoes; 200-300 g pasta; 1 tbsp capers; 50 g black olives, pitted; Salt and pepper; 4 x 150 g fish fillets (haddock or cod are best); 1 tsp sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

On arriving in port on a small boat, when there is time, I like to get readily available fresh ingredients for a quick, simple, appetising meal, preferably using no more than two pans. When ashore, I use the smaller quantity of pasta, but eat more when I’m sailing. — Michael Wright

Ingredients

2 tbsp olive oil
8 shallots
3 cloves of garlic

Starter
Pescatarian

Method

Heat the olive oil in a large frying pan with a lid while you peel and finely chop the shallots and garlic, then add the prepared shallots and garlic to the pan.

Deseed and roughly chop the red pepper then add it to the pan when the shallots and garlic are translucent.

Cut the aubergine and courgette in half lengthways then roughly slice them into crescents. Put them in the pan