Ingredients
- 250 g eggplant
- 120 g zucchini
- 2 tsp sea salt
- 40 g extra virgin olive oil
- 100 g brown onion
- 200 g red capsicum
- 100 g celery
- 2 tomatoes
- 80 g pitted green Sicilian olives
- 30 g baby pickled capers
- 70 g red wine vinegar
- 100 g tomato passata
- 15 g white sugar
- 40 g sultanas
- 4 skinless snapper fillets
- 1 lemon
- 20 g salted butter
- ground black pepper
- 2 sprigs fresh parsley
- 2 tbsp pine nuts
- bread
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