Baked Cod Bruschetta with Hot Tomato & Aubergine Salsa

Baked Cod Bruschetta with Hot Tomato & Aubergine Salsa



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.

Serves 4
Prep time: 15min
Cooking: 35min

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.

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Tomatoes accounted for nearly a third of the 36 million tonnes of fresh veg sold in W.Europe in 2014.

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