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🍽️ Mediterranean Cod Fillet "Fish Ahoy"

469 kcal · 30 min · 4 servings

Ingredients

• 600 g cod fillet
• 250 g small eggplants (1 small eggplant)
• 250 g small zucchini (2 small zucchini)
• 2 garlic cloves
• 2 tbsp olive oil
• 15 g dried tomatoes without oil (4 dried tomatoes)
• 30 g dried apricots (6 dried apricots)
• 100 ml tomato juice
• 2 tsp grated parmesan
• salt
• pepper
• 2 slices crispbread (e.g. sesame)
• 120 g grated gouda (approx. 8 tbsp)

Instructions

1. 1. Rinse the cod fillets under running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Cut the fillets into bite-sized pieces.
4. 4. Place the fish pieces in a baking dish.
5. 5. Wash the eggplant and the zucchini thoroughly.
6. 6. Dry the vegetables with a cloth.
7. 7. Remove the hard stems and the end of the eggplant.
8. 8. Remove the stem and ends of the zucchini.
9. 9. Cut the eggplant into small cubes.
10. 10. Cut the zucchini into small cubes.
11. 11. Peel the garlic clove.
12. 12. Mince the garlic very finely.
13. 13. Heat the oil in a pot.
14. 14. Add the minced garlic to the hot oil.
15. 15. Sauté the garlic until it is translucent and fragrant.
16. 16. Add the diced eggplant and zucchini to the garlic.
17. 17. Sauté the vegetables for two to three minutes.
18. 18. Chop the tomatoes finely.
19. 19. Chop the apricots finely.
20. 20. Add the chopped tomatoes and apricots to the vegetables.
21. 21. Pour the tomato juice over the mixture.
22. 22. Cover the pot with a lid.
23. 23. Let the vegetables simmer on medium heat for five minutes.
24. 24. Remove the pot from the heat.
25. 25. Puree the vegetables finely with a hand blender.
26. 26. Stir the grated Parmesan into the puree.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Spread the sauce evenly over the fish fillets.
30. 30. Place the crispbread in a freezer bag.
31. 31. Hit the bread with a rolling pin.
32. 32. Crush the bread into small crumbs.
33. 33. Mix the bread crumbs with the grated Gouda.
34. 34. Sprinkle the cheese-bread mixture over the casserole.
35. 35. Preheat the oven to 180 degrees Celsius.
36. 36. Bake the casserole for about 30 minutes.

Nutrition per serving

• kcal: 469
• Protein: 52 g · Fett/Fat: 20 g · Carbs: 17 g