Mediterranean Cod over White Bean Eggplant Purée with Burst Tomatoes, Crispy Capers, and Basil Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant cut side up on a baking tray, brush it with 1 tbsp / 15 ml olive oil, and season with a pinch of salt and pepper. Roast for 25 minutes until very tender.

2. 2

   While the eggplant roasts, pat the capers very dry with paper towels. Heat 1 tbsp / 15 ml olive oil in a small skillet over medium heat and fry the capers for 1 to 2 minutes until they open up and become crisp. Transfer them to a paper towel-lined plate.

3. 3

   Make the basil oil: blend the basil with 3 tbsp / 45 ml olive oil, a pinch of salt, and 1 tbsp / 15 ml lemon juice until smooth and bright green. Set aside.

4. 4

   Heat a large oven-safe skillet with 1 tbsp / 15 ml olive oil over medium-high heat. Season the cod fillets with the dried oregano, sweet paprika, half of the lemon zest, a pinch of salt, and black pepper. Sear the cod for 2 minutes on one side.

5. 5

   Turn the cod over, then add the cherry tomatoes, the 2 whole garlic cloves, and 1 tbsp / 15 ml olive oil to the skillet. Cook for 2 minutes, shaking the pan so the tomatoes begin to soften.

6. 6

   Transfer the skillet to the oven at 220 °C / 425 °F and bake for 8 to 10 minutes, until the cod is cooked through and the tomatoes are burst and juicy.

7. 7

   Scoop the flesh from the roasted eggplant with a spoon. Add it to a food processor or blender with the cooked white beans, chopped garlic, ground cumin, vegetable broth or water, 1 tbsp / 15 ml olive oil, the remaining 1 tbsp / 15 ml lemon juice, the rest of the lemon zest, and a pinch of salt and pepper. Blend until smooth. Add a little more broth or water if needed to adjust the texture.

8. 8

   Taste the purée and adjust with more salt, pepper, or a few extra drops of lemon if desired. If it has cooled, warm it gently for 2 minutes in a small saucepan over low heat.

9. 9

   To serve, divide the white bean and eggplant purée among 4 plates. Top each plate with a cod fillet, spoon over the burst tomatoes and roasted garlic from the skillet, sprinkle with the crispy capers, and finish with the basil oil.