Baked Cod Bruschetta with Hot Tomato and Aubergine Salsa
- 2 tbsp olive oil, plus extra for drizzling
- 1 garlic clove, crushed
- 1 red onion, finely chopped
- 4 medium British cocktail tomatoes, finely chopped
- 1 small aubergine, finely chopped
- 2 tbsp sun-dried tomato paste
- A few drops balsamic vinegar,
- 4 thick slices rustic-style bread, such as sourdough or ciabatta
- 4 x 150g skinless cod fillets, thawed if frozen
- 4 sprigs British plum on the vine tomatoes
- Salt and freshly ground black pepper
- Basil or rocket leaves, to garnish
Heat two tablespoons of olive oil in a frying pan and add the garlic and onion, frying them over a medium-low heat for three to four minutes. Add the chopped tomatoes and aubergine and fry gently, stirring often, until very soft – about five to six minutes.
Stir in the sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
Spread the pieces of bread thickly with most of the tomato and aubergine mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spoon the remaining tomato mixture on top. Put the British plum tomato vines around the sides. Season with black pepper and drizzle with a little olive oil.
Bake for 15–20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with basil or rocket leaves.
Cook’s tip: You could make this recipe with haddock, salmon or sea bass fillets instead of cod, or try using mushrooms instead of aubergine if you prefer – just make sure that you chop them finely.