ROAST COD WITH AUBERGINE & TOMATO SALSA
INGREDIENTS (Serves 2)
◆ 2tbsp olive oil
◆ 1 garlic clove, finely sliced
◆ 1 small aubergine, finely chopped
◆ 4 spring onions, finely sliced
◆ 2 tomatoes, finely chopped
◆ 4tsp sun dried tomato paste
◆ Few drops lemon juice
◆ 2 thick slices sourdough or rustic-style bread
◆ 2x200g chunky cod fillets
◆ Basil sprigs, to garnish
1 Preheat the oven to 190°C, Fan 170°C, Gas 5.
2 Heat the olive oil in a frying pan and gently fr y the garlic, aubergine and spring onions over a medium-low heat until very soft, about 6-7min. Stir in the tomatoes, tomato puree, and lemon juice then season.
3 Spread the pieces of bread thickly with the aubergine mixture, then place these in a roasting pan or baking dish. Top each one with a piece of fish, then top with more aubergine mixture. Drizzle with a little olive oil.
4 Bake for 18-20min until the fish is cooked, when it will be opaque and flake easily.
Ser ve, garnished with basil sprigs. Cook’s tip: Try using 250g finely chopped mushrooms instead of aubergine.