Tuck into baked cod loin with aubergine and tomato salsa

Baked cod loin with aubergine and tomato salsa
Baked cod loin with aubergine and tomato salsa
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Serves: Four. Preparation time: 15 minutes. Cooking time: 30 minutes.

Ingredients

4 tbsp Lurpak® Cook’s Range Cooking Liquid

1 garlic clove, crushed

1 red onion, finely chopped

1 small aubergine, finely chopped

2 tbsp sun-dried tomato paste

100g roasted red peppers (packed in brine), finely chopped

1 tsp balsamic vinegar

4 thick slices sourdough bread

4x125g skinless cod loin (or haddock loin) fillets

Salt and black pepper

Basil leaves, to garnish

Method

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

Heat 2 tbsp cooking liquid in a frying pan and cook the garlic, onion and aubergine over a medium heat until very soft, for about 4-5 minutes.

Stir the sun-dried tomato paste and peppers in and cook for 3-4 minutes. Add the balsamic vinegar and season.

Spread 1 tsp cooking liquid over each piece of bread, top with the aubergine mixture and spread it out evenly. Arrange the bread in a baking dish and top each one with a fillet. Brush a little extra cooking liquid over the fish and season with black pepper.

Bake for 18-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with basil leaves.

Recipe provided by Lurpak.

Clockwise from top left, Lancashire hot pot, toad in the hole, liver and onions, potted shrimp, bubble and squeak and Kedgeree could all soon be consigned to the history books.

Turning our backs on the humble hot pot and toad in the hole in favour of a more foreign flavour