For any fish lovers ....this is a tasty and quick to prepare meal, using cod with aubergines, courgettes and olives, although you could use other white fish if preferred.
Ingredients:
Serves 4
1 small aubergine
1 small courgette
2 x 400g tins chopped tomatoes, the organic ones taste great but ordinary ones work well.
Handful pitted black olives
1 tablespoon Capucines capers
4 x 120g skinless cod loins
1 teaspoon olive oil
Black pepper to serve
Method:
Halve the aubergine and courgette lengthways and slice into crescent shapes.
Heat the oil in a large frying pan and cook the vegetables for 5 minutes until golden. Stir in both tins of tomatoes and bring to the boil.
Add the black olives and Capucines capers.
Reduce the heat to a simmer and carefully place the skinless cod loins on top of the sauce. Cover the pan and cook for 8-10 minutes, until the fish is cooked through. Season with black pepper and serve ......delicious.
1 small aubergine
1 small courgette
2 x 400g tins chopped tomatoes, the organic ones taste great but ordinary ones work well.
Handful pitted black olives
1 tablespoon Capucines capers
4 x 120g skinless cod loins
1 teaspoon olive oil
Black pepper to serve
Method:
Halve the aubergine and courgette lengthways and slice into crescent shapes.
Heat the oil in a large frying pan and cook the vegetables for 5 minutes until golden. Stir in both tins of tomatoes and bring to the boil.
Add the black olives and Capucines capers.
Reduce the heat to a simmer and carefully place the skinless cod loins on top of the sauce. Cover the pan and cook for 8-10 minutes, until the fish is cooked through. Season with black pepper and serve ......delicious.
Hope you enjoy this tasty meal.
The original recipe idea can be found here.
All the best Jan
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