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 growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.