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Pacific Cod

Cod with Roast Aubergine and Fried Tomato and a Lime and Basil Vinaigrette

Prick the aubergines with a fork and sprinkle with the lemon juice. Bake for 40 minutes in a preheated oven at 180 degrees and leave to cool. Cut the aubergines in 4 pieces and remove the pulp. Mash and shape into 2 burgers. Then place the cod on baking paper topped with (halved) tomatoes. Bake in the oven for 8 minutes at 160 degrees until cod is transparent. Be careful: don’t overcook. The cod is ready if you can slightly flake it. Slice and chop the limes (without pith), and add the (finely chopped) basil. Drizzle with a few drops of olive oil. Place the cod on two plates and top with the tomatoes. Then add the aubergine burgers and sprinkle with the lime sauce.

Recipe Rating

  • (5 /5)
  • (1 Rating)

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Instructions

  • 1. Prick the aubergines with a fork and sprinkle with the lemon juice.
  • 2. Bake for 40 minutes in a preheated oven at 180 degrees and leave to cool.
  • 3. Cut the aubergines in 4 pieces and remove the pulp.
  • 4. Mash and shape into 2 burgers.
  • 5. Then place the cod on baking paper topped with (halved) tomatoes.
  • 6. Bake in the oven for 8 minutes at 160 degrees until cod is transparent. Be careful: don't overcook.
  • 7. The cod is ready if you can slightly flake it.
  • 8. Slice and chop the limes (without pith), and add the (finely chopped) basil.
  • 9. Drizzle with a few drops of olive oil.
  • 10. Place the cod on two plates and top with the tomatoes.
  • 11. Then add the aubergine burgers and sprinkle with the lime sauce.

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