Grilled garfish with caponata | Women's Weekly Food

Ingredients

• Garfish
• 8 garfish, filleted (about 800g total)
• 1 tablespoon olive oil
• 1/4 cup fresh flatleaf parsley leaves, chopped
• 100 gram rocket leaves
• lemon wedges, to serves
• Caponata
• 1/4 cup olive oil
• 1 large eggplant, diced into 2cm pieces
• 1 red capsicum, diced into 2cm pieces
• 1 yellow capsicum, diced into 2cm pieces
• 1 red onion, diced
• 1 stalk celery, sliced
• 2 clove garlic, peeled, sliced
• 3 ripe tomatoes, diced
• 2 tablespoon red wine vinegar
• 1/4 cup small black olives, pitted
• 1 tablespoon salted capers, rinsed