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.


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


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.

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