Cod with Caponata

Ingredients

• 1 eggplant
• 2 onions (blue)
• 1 Zucchini
• 1 stalk Celery
• 2 Garlic cloves
• 4 Cherry Tomatoes
• 60 g olives (black, pitted, coarsely chopped)
• 4 cod fillets
• 2 tbsp capers
• 2 tbsp white balsamic cream (specialty shop)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp clarified butter
• Salt
• Pepper
• 60 g parmesan (grated)
• 4 sprigs Rosemary

Instructions

1. 1.

   Preparation:

2. 2.

   Wash the eggplant, dice it into small cubes and salt. Peel the garlic and finely chop.

3. 3.

   Peel the onions, wash the zucchini and celery, dice everything finely. Wash the tomatoes, halve them, remove seeds and also dice small.

4. 4.

   Drizzle the fish fillets with lemon juice.

5. 5.

   1. Warm oil in a pan lightly and fry the eggplant until golden yellow. Remove from pan and set aside.

6. 6.

   2. Heat 1 tbsp clarified butter in the pan and sauté onion, zucchini and celery cubes, stirring for 5 minutes.

7. 7.

   3. Then add the eggplant and tomatoes briefly to sauté. Mix in olives, capers, balsamic cream and parmesan, let simmer on low heat.

8. 8.

   4. In a pan with remaining clarified butter and rosemary sprigs, slowly cook the fish fillets over low heat.

9. 9.

   To serve:

10. 10.

    Season the vegetables, arrange on plates, place one fish fillet on top and garnish with rosemary.