August is the month in which all the summer fruits and vegetables hit maximum maturity and flavour levels. Remember that tomatoes and aubergines are packed with flavour at this time of the year!

For this reason, I have prepared for you a delicious cod recipe with aubergines, a vegetable that matches perfectly with the delicate taste of cod. You can try this recipe with a sauce of sweet peppers. You can make it yourself with a jar of Peppers Strips …there are so many ways to use canned vegetables!

The delicate aroma of this recipe is achieved by adding few drops of  White Balsamic Vinegar “Prelibato”   A unique condiment aged for five years in ash barrels. A health tonic especially recommended for fish, crustacea and fresh or cooked vegetables.

Fasten your apron and try my:

Cod Crusted in Aubergines, with Sweet Pepper Sauce and Balsamic “Prelibato”

Ingredients:

• 4 Cod Fillets (200g each)
• 500g Aubergine
• 1 Jar of Pepper Strips
• 1 Lemon
• White Balsamic Vinegar “Prelibato”
• Extravirgin Olive Oil “Il Vero”

First cut the aubergines into thin slices.

Then, cover a baking tray with paper and place the aubergine slices in a line. Make sure they overlap each other. You can make a second line underneath the first to ensure that they overlap forming a bed with no gaps. , brush the aubergines with lemon juice and sprinkle a little bit of salt on top.

After, brush the aubergines with lemon juice and sprinkle a little bit of salt on top.

Cover it with a sheet of baking paper and put a casserole or a baking tray on top to press down the aubergines.

Bake the aubergines in the oven at 150°C for 12 minutes. ones they turn out tender and golden, remove the baking tray and the baking paper to let it cool down.

Next, place the cod fillets on top of the aubergine layer.

After this, roll them out, so as to create a “crust”.

Then, cut it with a knife to obtain 4 wrapped cod fillets.

Slightly fry them in a pan with a little bit of Extra virgin Olive Oil “Il Vero” for 2 minutes.

Finally, put it in the oven at 200°C for 20 minutes.

Now you can prepare the Sweet Pepper sauce. I made two different sauces, with the red peppers strips and the yellow one. Just blend the sweet peppers with a tablespoon of Extra Virgin Olive Oil… already done!

Serve the crunchy cod fillets, decorate with the sauces, and sprinkle White Balsamic Vinegar on top!

Ready to eat! Enjoy and… Buon Appetito!