skish
IT

Baked cod with aubergine, cherry tomatoes and bread

Cod baked on diced aubergine and cherry tomatoes with basil.

  • 35 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Baked cod with aubergine, cherry tomatoes and bread

Per serving

Calories
454 kcal
Protein
42.5 g
Carbohydrates
45.4 g
Fat
12.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cod200 g
  • Eggplant200 g
  • Cherry tomatoes100 g
  • Bread50 g
  • Extra virgin olive oil10 g
  • Basilto taste
  • Saltto taste

Contains: gluten, fish,

In season: June – September

Method

  1. Heat a conventional oven to 200 °C. Wash and trim the aubergine and cut it into roughly 2 cm cubes.
  2. Toss the aubergine in a baking tray with half the oil and a pinch of salt and roast for 15 minutes, until it starts to colour.
  3. Meanwhile wash and halve the cherry tomatoes; pat the cod dry and salt it lightly.
  4. Add the tomatoes and cod to the tray and cook for another 12 minutes, until the fish is opaque white and flaking and the aubergine is soft.
  5. Finish with torn basil and the remaining oil and serve with the bread.

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