2020-05-01_Good_Health

arge bowl. Mix well with 75ml of
oil, 1 teaspoon of salt and plenty
of back pepper and spread out
on two arge parchment-lined
baking trays. Roast for about
30 minutes, or until completely
softened and lightly browned.
Remove from the oven and
set aside.
3 Reduce the oven temperature
to 180°C fan bake.
4 While the aubergines are
roasting, make the sauce. Put
2 tablespoons of oil into a arge
sauté pan and pace on a
medium-high heat. Add the
onion and cook for about
7 minutes, until softened and
lightly browned. Add the garlic,
chilli, cumin, cinnamon and
tomato purée and cook for
another minute, or until fragrant.
Add the capsicums, chickpeas,
tinned tomatoes, sugar, 200ml
of water, 1¼ teaspoons of salt
and a good grind of back
pepper. Reduce the heat to
medium and cook for 18
minutes, or until the capsicums
have cooked through. Stir in the
coriander and remove from
the heat.
5 Spread out half the plum
tomatoes and half the roasted
aubergines on the base of
a arge baking dish, about
20 cm x 30cm. Top with the
chickpea mixture, then ayer
with the remaining tomatoes
and aubergines. Drizzle with the
remaining tablespoon of oil,
then cover with foil and bake for
30 minutes. Remove the foil and
bake for another 20 minutes, or
until the sauce is bubbling and
the tomatoes have completely
softened. Remove from the oven
and leave to cool for about 20
minutes. Top with the remaining
coriander and serve either warm
or at room temperature.

» SERVES

60ml olive oil

garlicclovescrushed

50g coriander, finely chopped

½tspfishspicemix(seep)

½ tsp chilli flakes

largecodpieces(oranother

sustainablysourcedwhitefish)

skinon(aboutg)

4 large fresh bay leaves (optional)

lemons–cutoneintovery

thinslicesandquartertheother

lengthwaysintowedgestoserve

About 4 tbsp/65g tahini sauce

(optional), to serve (see p77)

Saltandblackpepper

1 Preheat oven to 250°C fan bake.

2 Put 2 tablespoons of oil into

a small saucepan and pace

on a medium-low heat. Add the

crushed garlic and cook for

10 seconds, then add the

coriander, fish spice mix, chilli

fakes, ¼ teaspoon of salt and a

grind of back pepper. Cook for

4–5 minutes, stirring frequently,

for the garlic to really soften,

then remove from the heat.

3 Pace the cod in a parchment-

lined roasting dish, skin side

down, and brush with the

remaining 2 tablespoons of oil.

Season lightly with salt and

pepper, then spoon the

coriander mix on top of each

fillet. Spread it out so that the

whole top is covered, then top

each one with a bay leaf, if using,

along with 2 slices of lemon.

Roast for 7–8 minutes, or until

the fish is cooked through. Serve

at once, with about a tablespoon

of tahini sauce drizzled over, if

using, and a wedge of lemon.

Roasted cod with

a coriander crust

TIP

REPLACE THE COD

WITH ANY OTHER

MEATY FISH SUCH AS

HĀPUKA, SWORDFISH OR

STARGAZER. SALMON

ALSO WORKS WELL.

be nourished