Fish with Sweet and Sour Caponata
Ingredients
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 eggplant (about 1 pound), cut into 3/4-inch cubes
- 4 ribs celery, thinly sliced
- 1 small red onion, diced
- Kosher salt and freshly ground pepper
- 1 14.5-ounce can no-salt-added diced tomatoes
- 3 tablespoons capers, drained and rinsed
- 1/4 cup plus 1 teaspoon red wine vinegar
- 4 teaspoons honey
- 4 skinless hake or cod fillets (about 6 ounces each)
- 1 cup packed fresh parsley, large leaves torn
- 1/2 baguette, sliced and toasted
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