Baked codfish with tomato sauce, potato and aubergine

Baked codfish with tomato sauce, potato and aubergine

This is a very easy and quick recipe to prepare, as well as delicious and nutritious.
For those days when you feel like a roast in the oven. It is made with fresh, frozen cod. However, you can experiment with salted cod. I'll be curious to know how it worked.

Baked codfish with tomato sauce, potato and aubergine

Ingredients (4 potions)

• 1 large onion, chopped
• 1 tablespoon of pureed garlic
• 1 cup and a half of tomato passata
• 2 tablespoons of tomato pureed
• 1 teaspoon of black pepper
• 1 teaspoon of cumin powder
• 1 teaspoon of paprika
• 3 tablespoons of olive oil
• 5 medium potatoes, sliced
• 2 medium eggplants, sliced
• 4 fresh, frozen cod loins
• 1 tablespoon of dried oregano

Method
1. In a pyrex, place the onion, garlic, a cup of tomato passata, tomato puree, olive oil and spices. Stir well and place in the oven for 5 minutes.
2. Remove the pyrex from the oven and add a layer of potato, another layer of eggplant, then the cod, add a little olive oil, tomato passata (1 tablespoon of tomato passata for each cod loin), oregano and salt. Then another layer of eggplant, a pinch of salt, paprika, and olive oil.
3. Cover with aluminum foil and place in the oven at 200C for 30 minutes. Remove the aluminum foil and bake in the oven for another 10 minutes.

​Nutrition Information, per portion (348 g) 
262 Kcal | 26 g Carbs | 9 g Sugar | 10 g Fat | 2 g Saturated fat | 20 g Protein |  4 g Fiber | 1.5 g salt

​Check also Healthy salmon and artichoke salmon quiche - YOUR DIET ADVICE

​Joana Jardim
UK Registered Dietitian, MSc Clinical Nutrition
Founder of Your Diet Advice