Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.
2. Step
Cook until the ragout has reduced and is slightly thickened.
3. Step
In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.
4. Step
Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.
5. Step
Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2–3 minutes.
6. Step
As the fish cooks, spoon the butter over the top.
7. Step
Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.
8. Step
Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.
