CookingBauer XcelNew you

Baked cod loin with aubergine and tomato salsa

CookingBauer XcelNew you
Baked cod loin with aubergine and tomato salsa
baked-cod-loin-aubergine-tomato-salsa-no-props-less-basil.jpg

Method

  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe from Lurpak® Cook’s Range Cooking Liquid.

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

The salsa tastes delicious used as a spread or toast topper, and keeps in the fridge for up to 3 days – try doubling up the quantities so that you have plenty

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

Notes

Time: 15 minutes
Serves: 4
Nutrition: 736 Cals, 81.5g Fat