Sat, 7 April 2018
(Serves 4)
Ingredients:
4x 250g Cod Portion
Rosemary stalks
Caponata
1 aubergine, cut into 1cm dice
2 onion, 1cm Dice
2 courgette 1cm dice
450g plum tomato, de seeded and diced
75g mixed olives, pitted
4 tbsp capers
4 tbsp red wine vinegar
1 tbsp brown sugar
Salt & Pepper
Method:
1. Firstly make the Caponata. In a medium hot pan, heat 2 tbsp olive oil.
2. Add the aubergine, cook gently for about 5 minutes. remove from the pan and add another 2tbsp olive oil to the pan and add the onion courgette
3. Cook for 3-4 minutes, add the aubergines, tomato olives, capers, sugar and vinegar, stew for 10 minutes. Season to taste.
4. Heat another pan, add 2 tbsp of olive, add the cod skin side down.
5. Add the rosemary to the pan and sear for 6 minutes, turn the cod and cook for another 2 minutes.
6. Serve the cod on top of the Caponata.
