Exécution :

COD FISH, the execution :

Preheat the oven to 200º Celsius
• Cut the aubergine into 3cm squares and place in a large roasting dish in a single layer. Drizzle with olive oil and season with salt and pepper. Place in oven and cook for approximately 15 minutes until golden brown

• Heat a little oil in a frying pan and then drop in the cherry tomatoes and cook over a high heat until the skins pop open. Remove from the heat

• Slice the red onion and mix gently in a bowl with the roasted aubergine, the cooked cherry tomatoes, the parsley and the lemon juice.
Allow to sit in a separate bowl, mix the honey, the mustard and 3 tbsp of olive oil, set aside

• Heat another pan with 2 tbsp of olive oil and cook the cod, skin side down until the skin is crisp and golden brown. Remove the cod from the pan and place it skin side up on a roasting tray. Sprinkle with salt and pepper and cook in the oven for 6 to 8 minutes

• To serve, place a generous amount of aubergine, cherry tomato and red onion salad on plates. Place the roasted cod next to the salad, skin side up. Drizzle with the honey mustard dressing and scatter lightly with toasted peanuts