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Baked Cod Bruschetta with Hot Tomato and Aubergine Salsa
August 2023
Reading time 1 Minute
This clever fish dish is simple to make and is so good to eat. You simply must try it! It's easy, yet deliciously different.
15 minutes
35 minutes
  • 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.

The British Tomato Growers Association

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