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


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:

Ingredients

First cut the aubergines into thin slices.

Cut the aubergines

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.

Place the aubergine slices in a row

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

Press 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.

Delicious aubergine sheet

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

Place the fillets on the aubergines

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

Create the crust

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

Cut the wrapped cod

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

Slightly fry the fillets

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

Finally, bake them 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!

Sweet Peppers Stripes Sauces

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

Buon Appetito!

Ready to eat! Enjoy and… Buon Appetito!

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