Introduction
Sicily sits right in the middle of the Mediterranean and cooks like it knows it. Sweet tomatoes. Aubergines. Garlic. Olive oil. Capers. Lemon. Fresh fish. Caponata is one of Sicily’s most famous dishes — a rich sweet-and-sour vegetable mixture that somehow makes everything it touches taste better. Pair it with flaky cod and you’ve got the sort of meal that feels like it belongs on a terrace overlooking the sea while somebody argues passionately about football three tables away. Fresh fish. Big flavour. Proper Sicilian comfort food.
You’ll Need
4 cod fillets
1 small aubergine, diced
1 small red pepper, diced
1 small red onion, diced
2 cloves garlic, sliced thin
200g chopped tomatoes
1 tbsp tomato purée
1 tbsp capers
2 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
1 tsp brown sugar
1 tbsp red wine vinegar
Small handful fresh parsley
Optional but Dangerous
Crusty bread
Green olives
Extra capers
Lemon wedges
Method
Preheat your air fryer to 190°C.
Add the aubergine, red pepper, onion, garlic, olive oil, oregano, salt, and black pepper to a foil tray or heatproof dish.
Air fry for 8 minutes, stirring halfway, until the vegetables begin softening.
Stir in the chopped tomatoes, tomato purée, capers, brown sugar, and red wine vinegar.
Return to the air fryer for another 6–8 minutes until the mixture thickens slightly.
Pat the cod fillets dry with kitchen paper.
Place the cod directly on top of the caponata mixture.
Drizzle lightly with a little olive oil.
Air fry at 190°C for 10–12 minutes until the cod flakes easily and the caponata is bubbling around the edges.
Allow to rest for 1 minute.
Finish with fresh parsley and lemon wedges.
Serve immediately with crusty bread or olives if using.