Baked cod loin with aubergine and tomato salsa

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 or rustic bread

4x125g skinless cod loin (or haddock loin) fillets

Salt and freshly ground 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 into the frying pan and cook for an additional 3-4 minutes. Add the balsamic vinegar and season to taste.

Spread 1 tsp Cooking Liquid over each piece of bread, then top with the aubergine mixture and spread it out evenly. Arrange the bread in a baking dish or on a baking sheet and top each one with a cod or haddock 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.

Cook’s tip: For a vegetarian recipe, use slices of goat’s cheese instead of the fish, and bake for 10-12 minutes.

#bacalhaufrescoaportuguesa #cod #aubergine #tomato #salsa