2tbsp olive oil, plus extra for drizzling
1 garlic clove, crushed
1 red onion, finely chopped
4 medium British Cocktail Tomatoes, finely chopped
1 small aubergine, finely chopped
2tbsp sun-dried tomato paste
A few drops balsamic vinegar,
4 thick slices rustic-style bread, such as sourdough or ciabatta
4 x 150g skinless cod fillets, thawed if frozen
4 sprigs British Plum on the vine tomatoes
Salt and freshly ground black pepper
Basil or rocket leaves, to garnish
This clever fish dish is simple to make – and is so good to eat. You simply MUST try it! It’s easy, yet deliciously different.
Prep time: 15min
1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2. Heat 2tbsp olive oil in a frying pan and add the garlic and onion, frying them over a medium-low heat for 3-4 minutes. Add the chopped tomatoes and aubergine and fry gently, stirring often, until very soft - about 5-6 minutes.
3. Stir in the sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
4. Spread the pieces of bread thickly with most of the tomato and aubergine mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spoon the remaining tomato mixture on top. Put the British Plum tomato vines around the sides. Season with black pepper and drizzle with a little olive oil.
5. Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with basil or rocket leaves.
Cook’s tip: You could make this recipe with haddock, salmon or sea bass fillets instead of cod. And try using mushrooms instead of aubergine if you prefer – just make sure that you chop them finely.
Did You Know?
British tomato production amounts to about 92,000 metric tonnes per year - about a fifth of the total volume of tomatoes sold in the country through the year, and up to a half in the summer.