Ingredients:
- 3 Pieces of fresh Cod or similar white fish
- 1/2 Aubergine
- 1 Courget
- 6 Asparagus
- Cajun seasoning
- Paprika
- Rapeseed oil
- Salt & Pepper
- 1 Large packet of good cherry tomatoes
- 1 Garlic clove
- 1/2 Red and yellow pepper
- 7 Tablespoons of olive oil
- 1 Handful basil
- Salt & Pepper to taste
1. Get your sauce going first by roughly chopping up your tomatoes and adding them too a pot over a medium heat with the olive oil. Once thats on, roughly chop your garlic and add to the pot and give it a good mix. Follow that with your peppers which have been roasted first and skin removed (180 degrees for 15 mins). Add your basil. Mix well and let simmer for 15 minutes. Use a blender to smooth the sauce and then put through a sieve so you get a velvety smooth sauce. Taste and season to adjust. Return too a low heat to keep warm.
2. Chop your aubergine and courget into large slices crosswise and set aside.
3. Place your cod on a chopping board and ensure all the bones have not been removed. Season your cod with salt, pepper, and a pinch of paprika and cajun.
4. Heat your oven to 180 degrees.
5. Get a heavy based non-stick pan and add some rapeseed oil too it. Place on a high heat and once the pan just starts to smoke you can add your cod SKIN SIDE DOWN. Once in, give the pan a quick shake and then don’t touch it anymore. The more you go at the fish the worse it will come out. Cook for 3-4 minutes, depending on the size, so the skin becomes nice and crispy and then place in the oven. If your pan cannot go in the oven remove the fish from the pan and place on a pre-heated oven tray with the skin side up.This keeps the skin crispy. Cook for 3-4 minutes in the oven.
6. Using another pan, griddle if you have one, put it over a high heat with a small bit of oil. Once hot place your courget and aubergine on the heat and cook until slightly browned.
7. Everything should be ready by now so just plate it up and give a generous dollop of the sauce over the top.
Enjoy.
