Wild Alaska black cod on rosemary focaccia with tomato and aubergine caponata

recipe

Wild Alaska black cod on rosemary focaccia with tomato and aubergine caponata

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Uncomplicated, yet deliciously different - that's the essence of this fantastic fish dish. As an alternative to black cod, use wild Pacific cod or wild Alaska halibut

Ingredients

5 tbsp olive oil, plus a little extra
1 large garlic clove, crushed
1 small aubergine, very finely chopped
2 large tomatoes, finely chopped
3 tbsp sun-dried tomato paste
Few drops of balsamic vinegar
Ready-to-bake rosemary focaccia, four thick slices
4 x 150g (6oz) wild Alaska black cod fillets, skinned
2 tbsp pine nuts
Salt and freshly ground black pepper
Basil or oregano leaves, to garnish

Serves: 4

Directions

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Pre-heat the oven to / fan oven / Gas Mark Grease a shallow baking dish or roasting pan with a few drops of the olive oil
Heat the remaining olive oil in a large frying pan and add the garlic and aubergine, cooking over a medium-low heat until very soft, about four or five minutes
Add the chopped tomatoes and sun-dried tomato paste to the aubergine. Season with a few drops of balsamic vinegar and some salt and pepper to taste. Cook gently for another two or three minutes
Spread the slices of focaccia with half the aubergine mixture, and arrange them in the baking dish or roasting pan. Top each one with a black cod fillet, then spoon the remaining aubergine mixture on top. Drizzle a little extra olive oil on top
Bake for - minutes, sprinkling the pine nuts on top after the fish has baked for minutes. To check that the fish is cooked, the flesh will be opaque and should flake easily when tested with a fork. Serve, garnished with basil or oregano sprigs

Source: Alaska Seafood