By Matthew Luca
This dish screams Sicilian, The freshly caught Cod (Merluzzo) served with Aubergine stew (Caponata) and the aroma when making it is sensational. For me the cod must be fresh to ensure it remains the champion of this wonderful plate of food.
Ingredients
1 large side of whole cod (must be fresh, pin-boned and de-scaled) cut into 4 fillets
4 sheets of Prosciutto ham or Parma ham
2 Large Aubergines (diced)
2 cloves Garlic (chopped)
1 red onion (chopped)
Handful of Green olives (pitted)
Handful of Black olives (pitted)
4 large tomatoes (diced)
2 tablespoon of capers
20ml White wine vinegar
Bunch of fresh Parley
Bunch of fresh oregano (or 1 teaspoon dried)
Salt & pepper
100ml Olive oil
Method
Pre-heat oven to 200c, Season the cod fillets with salt & pepper, wrap each one in prosciutto. With a frying pan on a high heat and a drizzle of olive oil, cook the fillets on each side for 1 minute until seared, remove pan from the heat and transfer into the pre-heated oven for around 8 minutes.
In a large pan on a high heat with a good glug of olive oil add the Aubergines, onion and garlic then continue cooking and stirring until the aubergine has browned a little. When the pan starts to become a little dry pour in the white wine vinegar and deglaze for around 1 minute. then put in the tomatoes, olives, capers, oregano and parsley. Season with a little salt & pepper and keep cooking and stirring for a couple of minutes then set aside and season to taste if required.
Put a generous portion of the Caponata in the centre of a plate and then remove the fish from the oven (if a dinner knife goes through the cod without resistance then its cooked) and place on top, Garnish with some fresh parsley and serve. I added a ring of balsamic glaze on the plate for an optional taste enhancement.
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