Cod Wrapped and Aubergine Parcels with a Double Salsa Verde
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Method

For the Cod:
1) Lay out 4 slices of overlapping aubergine to make a large rectangle.
2) Lay the cod on top and season.
3) Wrap the aubergine around the cod to form a parcel. Secure with string and / or cocktail sticks.
3) Heat the olive oil in a pan and when hot lay the parcel in the pan. Cook it for 2 minutes on each side until the aubergine slices are golden and crispy.
4) Line a baking tray with baking parchment paper. Place the parcel on a baking tray.
5) Pour some white wine over the parcel and cook at 180?C for 10 – 15 minutes.
6) Carefully remove the string before serving.

For the Salsa Verde:
1) Finely chop the parsley, garlic, anchovy fillets and capers, then add the olive oil.

For the Tomato Salsa:
1) Combine the chopped tomatoes, garlic, basil, olive oil and salt and pepper. Fry in a pan for a couple of minutes.

To Serve the Stylish Way: Pour the tomato salsa on a plate, lay the cod on top and drizzle over the salsa verde.
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cook: Main course

Cod Wrapped and Aubergine Parcels with a Double Salsa Verde

This is an impressive Italian fish dish which is made using only the best Italian ingredients… olive oil, tomatoes, aubergines, basil and of course garlic! The secret of its presentation lies in the fine slicing of the aubergine. Use a very sharp knife or a mandolin if you have one. It is a colourful dish and tastes delicious with simple roasted lemon potatoes. This tasty fish recipe can be prepared and cooked at a later stage making it ideal for a dinner party. It can also be eaten warm or cold, so keep it for Yom Tov or a Shabbat when you want a change from cold meats!

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4 people

Ingredients:

For the Cod
4 x 150g cod fillets
2 aubergines, sliced length ways in 2mm thick slices
4 tablespoons of olive oil
150ml white wine
Salt and freshly ground black pepper to season

For the Salsa Verde:
I bunch of parsley, leaves only
2 cloves of garlic, peeled, smashed
4 tablespoons of olive oil
2 anchovy fillets
40g capers, rinsed

For the Tomato Salsa:
5 plum tomatoes, cut into small cubes, de-seeded
Salt and freshly ground black pepper to Season
2 tablespoons of olive oil
A handful of basil leaves
1 clove of garlic, peeled, smashed
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