Pavé of cod crusted with fresh herbs, sicilian caponata |

Preparation time: 30 min

Preheat your four at 400 °F

• Preparation

  Wash and cube the eggplant.

  Peel and chop the garlic cloves.

  Peel and chop your onion.

  Chop the green olives.

  Brown the pine nuts in a frying pan and set aside.

  Remove the leaves from the mint.

  Pick the parsley and thyme, chop the chives.

  Make sure the butter is at room temperature.

• Caponata

  In a hot casserole with oil, fry the onions with the pine nuts, raisins and red pepper flakes for 4/5 minutes over medium heat.

  Then add the eggplant, brown sugar and olives and continue cooking for 5 minutes. Add the thyme, the diced Italian tomatoes, the tomato paste and the balsamic vinegar. Bring to a boil.

  Reduce heat and simmer for 5 minutes. Keep warm before serving.

• Fresh herb crust

  In a food processor, put all the ingredients of the recipe, make turn to bind the whole. Depending on the texture, roll out the dough thinly on a sheet of baking paper. Place in the refrigerator. Once cold, cut into pieces and place on top of the cod.

• Herb crusted cod

  Season your cod steaks on both sides.

  In a hot frying pan with oil and a little butter, brown the cod pieces, about 2 minutes on each side.

  Then, place your cod pieces on a baking sheet and put a thin slice of fresh herb crust on top.

  Place in the oven for about 8/10 minutes before serving.

• Herb crust

  In a food processor, place all ingredients in the recipe, process to combine, and depending on the texture, roll out the dough thinly on a sheet of baking paper. Place in the fridge, cut into pieces and place on top of the cod, finishing with a drizzle of olive oil.