Ingredients:

2 tablespoons light olive oil
1 small aubergine, cut into chunks
1 onion, peeled and finely chopped
1 red capsicum, deseeded and sliced
2 zucchini, sliced lengthwise
3 tomatoes, chopped
salt and freshly ground pepper
4 hapuku steaks or other firm white fish
steaks or fillets
3/4 cup EasiYo yogurt
1 tablespoon capers, drained
lemon wedges and parsley to garnish

Preheat the oven to 200ºC. Heat the oil in a saucepan over moderate heat. Sauté the aubergine and onion for 5 minutes or until the onion is soft but not coloured.

Add the capsicum and zucchini and cook for 2 minutes. Lastly add the tomato and season to taste. Cover and cook for
10 minutes.

Transfer the lightly cooked vegetable mixture to a shallow ovenproof dish and place the fish fillets on top. Mix the yogurt with the capers and spoon over the fish. Cover and bake in the oven for about
15-20 minutes (longer for fish steaks) or until the fish is cooked and flakes easily.

Garnish with lemon wedges and chopped parsley and serve immediately.

SERVES 4

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Capers can be kept in the fridge indefinitely if they are well covered by vinegar.