Sicilian Fish Bake

Updated at: Thu, 17 Aug 2023 14:16:45 GMT

Step 1

Preheat the oven to 180°C/350°F/gas

Step 2

Very finely slice the aubergines and tomatoes into rounds.

Step 3

Peel and very finely slice the red onion and garlic.

Step 4

Trim the celery, halve, and finely slice lengthways.

Step 5

Throw it all into a large roasting tray with the oregano, chilli flakes, capers, raisins and pine nuts.

Step 6

Crush the olives with the heel of your hand, tear out the stones, then tear the flesh into the tray.

Step 7

Add 2 tablespoons of oil and a good pinch of sea salt and black pepper, then toss well.

Step 8

Arrange evenly, pulling a layer of tomatoes to the top, and bake on the bottom shelf of the oven for 40min.

Step 9

Meanwhile place the fish fillets in a sandwich bag, squeeze in the orange juice (reserving the halves), add a pinch of salt and leave aside. When the time is up on the veggie, remove from the oven, and place the fish fillets on top, skin side up.

Step 10

Drizzle over the orange juice, then return to the bottom shelf of the oven for 15 more minutes or until the fish is cooked through.

Step 11

Put the squeezed oranges halves and the couscous into a bowl, just cover the couscous with boiling kettle water and leave to fluff up.

Step 12

Springle over rocket and dollop with joghurt.

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