Kingklip with eggplant, ragout and capers

Step 1

Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.

Step 2

Cook until the ragout has reduced and is slightly thickened.

Step 3

In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.

Step 4

Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.

Step 5

Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2–3 minutes.

Step 6

As the fish cooks, spoon the butter over the top.

Step 7

Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.

Step 8

Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.