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Cod fillet with caponata
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 655
  • Fat about 39g
  • Carbohydrates about 43g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 40 g pine nuts
  • 1 aubergine, cut into approx. 2 cm cubes
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 3 tbsp olive oil
  • 200 g celery, cut into approx. 1 cm slices
  • 1 onions, roughly chopped
  • 250 g cherry tomatoes, pierced with a sharp knife
  • 80 g pitted black olives
  • 1 fennel, cut into three pieces, thinly sliced
  • 0.5 dl balsamic vinegar
  • 3 tbsp sultanas
  • 0.5 tsp salt
  • 2 tsp icing sugar
  • 50 g caper berries, drained
  • 1 tbsp oil
  • 600 g Royal cod fillets
  • 0.25 tsp salt
  • 2 tbsp oregano, torn
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And that's how it's done
And that's how it's done
Without adding any oil, toast the pine nuts in an uncoated frying pan until golden brown, remove and set aside. Heat the oil in the same pan. Fry the aubergine for approx. 15 mins., stirring occasionally, season with salt. Remove and set aside.
Heat the oil in a wide pan. Sauté the onion, celery and fennel for approx. 10 mins. Add the tomatoes, olives and sultanas and cook for approx. 5 mins., season with salt. Add the balsamic, icing sugar and reserved aubergine, cover and cook for approx. 15 mins. Combine the caper berries with the reserved pine nuts.
Heat the oil in the frying pan. Season the fish with salt, fry for approx. 4 mins. on each side. Scatter over the oregano, serve with the caponata.