Green cumin cod with warm eggplant cream and cucumber, celery, and crispy chickpea salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the eggplant halves cut side up on the tray. Brush with 15 ml (1 tbsp) olive oil, add a pinch of salt and pepper, and roast for 25 minutes at 220°C / 425°F until very tender.

3. 3

   Meanwhile, pat the chickpeas very dry and toss them with 10 ml (2 tsp) olive oil, 1 teaspoon ground cumin, sweet paprika, and a pinch of salt. Spread them on a free area of the tray or on a small tray and roast at 220°C / 425°F for 20 minutes, stirring once halfway through, until golden and lightly crisp.

4. 4

   In a small bowl, mix the chopped parsley, garlic, lemon zest, 15 ml (1 tbsp) lemon juice, the remaining 20 ml (4 tsp) olive oil, the remaining 1 teaspoon ground cumin, and a pinch of salt and pepper. Set this green mixture aside.

5. 5

   Season the cod fillets with a little salt and pepper. Place them in a baking dish or tray and spoon half of the green mixture over the top. Bake the cod at 200°C / 400°F for 10 minutes, or until it flakes easily.

6. 6

   Remove the roasted eggplant and, when cool enough to handle, scoop out the flesh with a spoon. Blend it with the Greek yogurt, the remaining 15 ml (1 tbsp) lemon juice, the water, and a pinch of salt until smooth. If preferred, keep it more rustic by mashing with a fork.

7. 7

   In a bowl, combine the cucumber, celery, red onion, and crispy chickpeas. Add the remaining green mixture and toss well to make a fresh, aromatic salad.

8. 8

   Spread the warm eggplant cream onto four plates. Top each plate with one cod fillet and serve with the cucumber, celery, and chickpea salad. Serve immediately.