Argentine-Style Fish with Caponata and Chimichurri

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I thought I'd mix and match this week with a fusion dish from Italy and Argentina. Although they're far apart in distance, both countries have food cultures that are ingrained in their way of life – simple and humble, sometimes bold and surprising, and always used as an excuse for a gathering with friends and family.

Caponata is a fantastic dish from southern Italy that's eaten as a warm vegetable side or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods are more or less the same, but what makes it stand out and really sing are the quality of the aubergines, tomatoes and vinegar that you use. Always try to get hold of nice firm eggplants with very few seeds – have a look in your local market to see if you can find different coloured eggplants, too – they come in all shades of purple, even striped. You could even ask your grocer to cut one open so you can check it out. I've steamed the eggplant and sweet potatoes here for a healthier version than the original, then chopped them up nice and chunky for gorgeous results.

With a drizzle of chimichurri – an Argentinian garlicky, spicy herb dressing – it's an absolute flavour bomb of a dish. Chimichurri is a staple condiment in Argentina, and is usually served with grilled meat, but it goes well with white fish, potatoes and eggs, and even drizzled over grilled or steamed veggies, like I've done here. Give this a go, you won't be disappointed.