Roasted Cod with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Delicate white fish fillets paired with smoky roasted aubergine, garlic, and fresh herbs, finished with a squeeze of lemon and quality olive oil for a Mediterranean-inspired dish that's elegant yet simple.
Ella x
Ingredients
- 4cod fillets(about 150g each)
- 2aubergine(cut into 2cm cubes)
- 5 tbspextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 2 tbspfresh thyme(leaves only)
- 1lemon(halved)
- 1 tspsea salt
- ½ tspblack pepper
- 200 gcherry tomatoes(halved)
- 1red onion(thinly sliced)
- ½ cupkalamata olives(pitted)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the cod fillets dry with paper towels and set aside on a plate.
Tip: Drying the fish ensures a better texture when roasted and prevents it from steaming.
- 2
Toss the cubed aubergine with 3 tablespoons of olive oil, half the garlic, half the thyme, and a pinch of salt. Spread in a single layer on a large roasting tray.
Tip: Use a large tray to ensure the aubergine roasts evenly rather than steams.
- 3
Roast the aubergine for 20 minutes until it begins to soften and develop golden edges, stirring halfway through.
- 4
Remove the tray from the oven and push the aubergine to the sides, creating space in the centre for the cod.
- 5
Arrange the cod fillets skin-side down in the centre of the tray. Drizzle with the remaining olive oil and scatter the remaining garlic and thyme over the top. Season generously with salt and black pepper.
Tip: Place the fish in the hottest part of the oven so it cooks at the right speed without drying out.
- 6
Scatter the cherry tomato halves and sliced red onion around the cod and aubergine. Scatter olives over everything.
- 7
Return the tray to the oven for 12-15 minutes until the cod flakes easily with a fork and is opaque throughout.
Tip: Avoid overcooking the fish; it will continue to cook slightly after removal from the oven.
- 8
Squeeze fresh lemon juice over the entire dish and serve immediately while hot, dividing the cod, aubergine, and vegetables evenly among four plates.
Tip: A fresh squeeze of lemon brightens all the flavours and adds a final Mediterranean touch.
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