Sicilian Fish

To make the mash, place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the milk, butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, red capsicum and eggplant. Cook, stirring, for 5 minutes or until the vegetables begin to soften. Add the garlic and cook for 1 minute or until fragrant. Add the red wine vinegar and cook for a few seconds to reduce. Add the capers and reduce the heat to medium-low. Season to taste with salt and pepper and simmer covered for 10 minutes or until softened. Transfer to a bowl and cover with foil to keep warm.

Wipe the pan clean with paper towel and place it back over a medium-high heat. Season the snapper with salt and pepper. Heat a splash of olive oil in the pan and then add the fish fillets. Cook for 3 minutes then turn and cook for a further 3 minutes or until the fish is cooked through.