Spiced Codfish with Roasted Eggplant Puree and Toma

Name: Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Japanese eggplants, halved lengthwise; 1/2 cup olive oil; Salt and freshly ground pepper; 1 head garlic, roasted; 1/4 cup finely chopped cilantro; 1 lemon, juiced; 1/4 cup tahini; 2 tablespoons olive oil; 1 Spanish onion, finely sliced; 2 cloves garlic, finely chopped; 1 tablespoons whole fennel seeds, ground; 1 cup white wine; 3 cups fresh tomato juice; 2 tablespoons finely chopped fresh parsley; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; 2 tablespoons harissa; 1 lemon, juiced; 1/4 cup olive oil; 4 cod fillets, about 6 ounces each, skin on; Salt and freshly ground pepper

Servings: persons

8 Japanese eggplants, halved lengthwise
1/2 cup olive oil
Salt and freshly ground pepper
1 head garlic, roasted
1/4 cup finely chopped cilantro
1 lemon, juiced
1/4 cup tahini
2 tablespoons olive oil
1 Spanish onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoons whole fennel seeds, ground
1 cup white wine
3 cups fresh tomato juice
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons harissa
1 lemon, juiced
1/4 cup olive oil
4 cod fillets, about 6 ounces each, skin on
Salt and freshly ground pepper

1
Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste.
2
Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes.
3
Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor.
4
Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency.
5
Pass through a chinois into a bowl and season with salt and pepper.
6
Heat oil in a medium saucepan over medium heat.
7
Add the onions and garlic and cook until soft.
8
Add the fennel and cook for 2 minutes.
9
Increase heat to high, add the wine and the tomato juice and cook until reduced by half.
10
Add the parsley, lemon juice and season with salt and pepper.
11
Whisk together the harissa, lemon juice and olive oil in a small bowl.
12
Place the cod in a medium shallow baking dish.
13
Pour the marinade over and turn to coat.
14
Cover and marinate in the refrigerator for 1 hour.
15
Preheat broiler.
16
Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet.
17
Broil on each side for 3 to 4 minutes on each side.
18
Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly
19
Combine flour, curry powder and salt in a bowl and mix well.
20
Toss onions in the flour mixture.
21
Fry until golden brown.
22
Drain on a paper towel lined plate.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 Japanese eggplants, halved lengthwise, 1/2 cup olive oil, Salt and freshly ground pepper, 1 head garlic, roasted, and more.

Yes, Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions