Grilled Cod with Aubergine

Instructions

1. 1

   Heat grill to medium-high heat (around 400°F). While heating, brush aubergine planks generously on both sides with 2 tablespoons olive oil and season with half the salt and pepper.

   Tip: Salting aubergine a few minutes before grilling helps draw out excess moisture and prevents sogginess.

2. 2

   Grill aubergine planks for 4-5 minutes per side until deeply charred with grill marks and tender. Transfer to a serving platter.

   Tip: Don't move the aubergine around too much on the grill; let it sit to develop that beautiful caramelization.

3. 3

   Pat cod fillets dry with paper towels and rub skin-side with 1 tablespoon olive oil. Season both sides with remaining salt, pepper, and half the thyme.

   Tip: Dry fish ensures better browning and crispier skin when grilled.

4. 4

   Place cod skin-side down on oiled grill grates. Cook for 5-6 minutes without moving, until skin is crispy. Carefully flip and cook 2-3 minutes more until the flesh is opaque and flakes easily.

   Tip: Don't flip too early; the skin will release naturally when it's ready.

5. 5

   While cod finishes cooking, warm the remaining 3 tablespoons olive oil in a small pan over medium heat. Add sliced garlic and cook for 1-2 minutes until golden and fragrant, then remove from heat.

   Tip: Watch the garlic carefully to avoid burning, which makes it bitter.

6. 6

   Drizzle the garlic oil over the aubergine on the serving platter. Squeeze fresh lemon juice over everything and sprinkle with remaining thyme, chopped parsley, and red pepper flakes.

   Tip: Reserve a few lemon slices to garnish the plate for visual appeal.

7. 7

   Arrange grilled cod fillets skin-side up alongside the aubergine. Serve immediately while everything is hot and the flavors are vibrant.