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Tilapia caponata

  4 servings            40MIN  

Caponata is a typical dish of Italian cuisine that consists of combining eggplant with several other ingredients, which results in an incomparable flavor!

In this recipe, we adapted the traditional caponata and added the Copacol Tilapia Fillet, which makes everything even better! With the convenience of Copacol Tilapia Fillet, you don't have to worry about bones or fish preparation. It comes ready for your recipes. Make this recipe and surprise your guests!

__ __ Ingredients     List

  • 3 tablespoons of olive oil

  • 1 medium onion

  • 1 red pepper

  • 1 large eggplant

  • 250 g of cherry tomatoes

  • 2 garlic cloves

  • 2 tablespoons of capers

  • ½ cup of black olives

  • 400g chopped peeled tomato

  • 2 tablespoons of sugar

  • 3 tablespoons of balsamic vinegar

  • ½ teaspoon pepperoni pepper

  • Salt and pepper to taste

  • 4 Copacol Tilapia fillets

  • ½ lemon squeezed

  • 1 tablespoon of basil

  • 4 ciabatta bread

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utensils

  • 1 large skillet with lid and stove

__ __ Preparation       mode

  1. Heat the skillet and put the olive oil, add the onion, pepper, eggplant, cherry tomatoes. Close the lid and cook for 10 minutes, stirring occasionally.

  2. Now add the garlic, capers, black olives, chopped peeled tomato, sugar, vinegar, season with salt and pepper and add the pepperoni. Mix everything, close the lid and let it cook for 3 minutes. Taste and adjust salt if necessary

  3. Season the Copacol Tilapia with lemon juice and a pinch of salt and pepper on both sides. Place the tilapia over the Caponata in the skillet, cover and cook for 10 minutes over medium heat.

  4. Serve with ciabatta bread, bon appetit!

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