Want a Mediterranean Trip? This Sheet-Pan Dinner Is the Subsequent Finest Factor

Every time I’ve a glut of late summer season produce, I make an enormous batch of caponata, a Sicilian eggplant dish bolstered with tomatoes, celery, capers, and generally carrots or bell peppers. (Some would say it is the Italian model of ratatouille.) Caponata has a thick, stew-like texture; the dish is often served as a part of an antipasto plate or paired with bread, fish, or pasta. It’s historically made on the range in a big Dutch oven or pot, requiring frequent stirring to forestall burning. This summer season, although, I’ve turned to my trusty sheet pan for a extra hands-off strategy.

My sheet-pan model could not be simpler: Chop up the greens, roast them till they’re smooth, then calmly mash them with some capers, olives, recent parsley, and a drizzle of olive oil and crimson wine vinegar. This helps marry the flavors and creates a barely saucy consistency that mimics the standard model. 

Even when scooped onto thick slices of crusty bread, caponata is hardly a full meal; in truth, it’s typically thought of to be a relish. That stated, a number of fish fillets are all it takes to remodel this flavorful aspect right into a easy, satisfying dinner. I favor cod for its delicate taste and velvety texture, however one other white fish, comparable to halibut or haddock, will work nicely too. As soon as the greens come out of the oven, you will cook dinner the fish on the identical sheet pan, maintaining cleanup minimal.

Roast the Veggies Scorching and Quick, Then Cook dinner the Fish Low and Gradual

When cooking caponata on a sheet pan, there is a danger the greens will end up dry and crisp reasonably than smooth and juicy. It’s because the pan’s low sides depart its contents particularly uncovered to the oven’s scorching air. To mitigate this, I exploit high-moisture greens, comparable to eggplant and cherry tomatoes, skipping the carrots and celery present in conventional variations, which dry out simply within the oven. The greens are roasted at a comparatively excessive temperature of 400°F (204°C), which softens them shortly. You will wish to flip the oven means down when it is time to cook dinner the cod, although.

Cod makes an excellent canvas for the punchy, sweet-and-sour caponata, because the delicate fish would not compete with the caponata’s daring taste. However cod and different white fish fillets are additionally notoriously straightforward to overcook. To attenuate that danger, I cut back the oven temperature to 300°F (150°C), so the fish can bake low and gradual. Brushing the fillets with some olive oil additionally helps maintain them moist. Remember the fact that the precise cooking time will fluctuate vastly relying on the thickness of your fish—you will know it is completed when the fish feels agency to the contact and flakes simply with a fork. It’s also possible to use an instant-read thermometer to check doneness: You are on the lookout for 140°F (60°C) on the thickest a part of the fillet.

For Correct Agrodolce Taste, Season Assertively

Caponata is commonly described as “agrodolce,” an Italian time period for assertively sweet-and-sour dishes. Many recipes name for golden raisins or currants to offer that signature sweetness, however I don’t all the time maintain them available. As a substitute, I merely add a number of teaspoons of fine old style sugar, which boosts the pure sweetness of the roasted peppers and tomatoes and is balanced with a wholesome splash of crimson wine vinegar. A beneficiant quantity of salt can also be key to a robustly flavored dish. 

Because the fish cooks, the caponata rests and marinates, permitting the greens to absorb the candy, vinegary dressing and the flavors to meld. Don’t fear about it cooling down: Caponata is a dish that tastes greatest at room temperature.

Serve with Crusty Bread, Pearl Couscous, or a Hearty Grain

Serve this dish as quickly because the cod comes out of the oven, because the fish will dry out the longer it sits. Divide the caponata amongst plates, then prime with a fillet or place it alongside. Pearl couscous or crusty bread make nice automobiles for absorbing any additional sauce, however a hearty grain, comparable to pearl barley or farro, can be good, too. End with a drizzle of your fanciest olive oil for a peppery word—it is the proper final touch.

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