t: 01923 836 456
e: denise@jewishcookery.com

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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.

cook: Spring

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 ingredientsâ?¦ 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

For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email denise@jewishcookery.com.

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