PICKLED FISH WITH BARBECUED EGGPLANT & CAPSICUM PANZANELLA

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Sara Black

	FOR THE PICKLED FISH
	150ml white or rice wine vinegar
	1 tablespoon sugar
	juice and zest of 2 lemons
	500g thick kingfish, trevally or similar skinless fillets
	2 teaspoons salt
	3-4 small shallots, finely sliced
	FOR THE EGGPLANT & CAPSICUM PANZANELLA
	½ loaf ciabatta bread, thickly sliced
	2 tablespoons olive oil
	3 tablespoons lemon juice
	1 eggplant
	2 capsicums, red, orange or yellow
	1 clove garlic, crushed
	2 tablespoons capers
	4 tablespoons extra virgin olive oil
	20 olives
	24 cherry or 6 small tomatoes, halved or quartered
	50g anchovies, drained
	½ cup fresh basil leaves

1.	Combine the vinegar and sugar in a saucepan and heat to dissolve the sugar, then leave to cool. Stir in the lemon juice and zest.
2.	Place the fillets in a container and rub with the salt.
3.	Add the shallots, pour over the vinegar mix and cover tightly.
4.	Leave in the fridge for about 24 hours, turning occasionally.
5.	FOR THE EGGPLANT & CAPSICUM PANZANELLA
6.	Heat a barbecue or grill to hot. Toast the ciabatta on the hot grill then tear into large chunks and set aside.
7.	Combine the olive oil and 1 tablespoon of the lemon juice in a large bowl.
8.	Slice the eggplant into 1cm slices and the capsicums into 2cm slices and toss with the oil/lemon mix.
9.	Grill for about 5 minutes on each side until cooked through. Set aside.
10.	Mix together the garlic, capers and remaining lemon juice then whisk in the extra virgin olive oil and season with salt and pepper. Set aside.
11.	Just before serving, slice the fish thinly and arrange on a plate with the shallots.
12.	Cut the eggplant and capsicum into pieces, toss together with the dressing, olives, tomatoes, anchovies and basil leaves then toss through the ciabatta and pile on top of the fish.
13.	Serve immediately.