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.