Mediterranean Cod with Herb-Lemon Crust over Creamy Eggplant, Tomato and White Bean Ragout

Instructions

1. 1

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

2. 2

   In a bowl, mix the breadcrumbs with 2 tablespoons (30 ml) / 2 tbsp olive oil, parsley, basil, 2 minced garlic cloves, lemon zest, 1/2 teaspoon / 1/2 tsp smoked paprika, dried oregano, 1/2 teaspoon / 1/2 tsp salt, and a pinch of black pepper until the mixture is moist and crumbly.

3. 3

   Pat the cod fillets dry and place them on the prepared tray. Brush them with 1 tablespoon (15 ml) / 1 tbsp olive oil and 1 tablespoon (15 ml) / 1 tbsp lemon juice. Spoon the herb crust over the top of each fillet, pressing lightly so it adheres.

4. 4

   Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, or until the fish is opaque and flakes easily and the crust is golden.

5. 5

   While the cod bakes, heat 2 tablespoons (30 ml) / 2 tbsp olive oil in a wide skillet over medium heat. Add the red onion with a pinch of salt and cook for 4 minutes, stirring, until softened.

6. 6

   Add the diced eggplant and cook for 8 minutes, stirring occasionally, until it starts to brown and soften. Stir in the remaining 2 garlic cloves, the remaining 1/2 teaspoon / 1/2 tsp smoked paprika, and the ground cumin; cook for 30 seconds more.

7. 7

   Add the cherry tomatoes, cooked white beans, and vegetable broth or water. Cook for 8 to 10 minutes over medium heat, mashing some of the tomatoes and some of the beans with a spoon to create a creamier texture.

8. 8

   Reduce the heat to low and add the Greek yogurt, green olives, the remaining 1 tablespoon (15 ml) / 1 tbsp lemon juice, 1 additional tablespoon (15 ml) / 1 tbsp olive oil, the rest of the salt if needed, and black pepper to taste. Stir until the ragout is creamy and cohesive, without letting it boil.

9. 9

   Spoon a generous bed of eggplant, tomato, and white bean ragout onto each plate. Set a cod fillet with its crust on top and finish with a little of the tray juices, if any.

10. 10

    Serve immediately, making sure to distribute the olives and herbs from the ragout so every ingredient appears in each serving.