Roasted Cod with Spiced Aubergine
This Roasted Cod with Spiced Aubergine by Tony Tobin is a wonderful way to serve this familiar fish. Aromatic, flavoursome and warming it is a brilliant dish for cold winter nights!
Ingredients
- 2 Cod fillets, skin on
- 1 large aubergine
- 120 ml Olive oil
- 1 Small onion
- 1 Clove garlic
- 1 ½ tsp. Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 tsp ground Coriander
- 1 tsp ground Fenugreek
- 1 tsp ground Cardamom
- 1 tsp Smoked Paprika
- 1 tin Tomatoes or ready-made tomato/pasta sauce
- 1 Red chilli or Cayenne Pepper
- 2 tbsp Chopped coriander
- Salt & pepper
- A bag of spinach
Method
Cut the aubergine into large dice (2-3 inches).
Fry in the olive oil until golden brown, remove and drain on kitchen paper.
In a saucepan, sweat the onions and garlic until soft.
Add all the spices and cook for two minutes.
Add the fried aubergine and tomato sauce and cook for 10 minutes.
Season, and add the chopped coriander.
Make some slits in the skin on the cod, then fry skin side down in olive oil until skin is crispy.
Flip fish over and add a knob of butter and baste the cod until cooked. Season.
Wilt the spinach in the pan. Spoon the aubergine into the center of the plate, top with spinach and place cod on top and serve.
Ingredients
- 2 Cod fillets, skin on
- 1 large aubergine
- 120 ml Olive oil
- 1 Small onion
- 1 Clove garlic
- 1 ½ tsp. Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 tsp ground Coriander
- 1 tsp ground Fenugreek
- 1 tsp ground Cardamom
- 1 tsp Smoked Paprika
- 1 tin Tomatoes or ready-made tomato/pasta sauce
- 1 Red chilli or Cayenne Pepper
- 2 tbsp Chopped coriander
- Salt & pepper
- A bag of spinach
Method
Cut the aubergine into large dice (2-3 inches).
Fry in the olive oil until golden brown, remove and drain on kitchen paper.
In a saucepan, sweat the onions and garlic until soft.
Add all the spices and cook for two minutes.
Add the fried aubergine and tomato sauce and cook for 10 minutes.
Season, and add the chopped coriander.
Make some slits in the skin on the cod, then fry skin side down in olive oil until skin is crispy.
Flip fish over and add a knob of butter and baste the cod until cooked. Season.
Wilt the spinach in the pan. Spoon the aubergine into the center of the plate, top with spinach and place cod on top and serve.
