Eggplant-Zucchini Gratin with Cod
Eggplant‑zucchini gratin with cod is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g cod fillet
- 1 bunch spring onions
- 2 Garlic cloves
- 5 tbsp olive oil
- 2 tbsp thyme
- 3 zucchini
- 2 Eggplants
- Salt
- Pepper (freshly ground)
- 4 eggs
- 250 ml milk
- 150 g yogurt
- nutmeg
- 50 grated Parmesan
Instructions
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1.
Wash the fish, pat dry and cut into four equal pieces. Wash, trim and slice the spring onions into thin rings. Together with peeled and chopped garlic, sauté in 2 tbsp oil, mix in thyme, then remove from the pan.
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2.
Wash, trim and slice the zucchini and eggplants about 0.5 cm thick—eggplant crosswise, zucchini lengthwise. Cook each layer in a hot grill pan with olive oil for 1–2 minutes on each side until golden brown. Season with salt and pepper.
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3.
Preheat the oven to 180 °C fan‑forced.
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4.
Brush an baking dish with oil. Layer fish, vegetables and spring onions alternately. Beat eggs with milk and yogurt; season heavily with salt, pepper and nutmeg, then pour over the layers. Sprinkle parmesan on top and bake in the preheated oven for 35–40 minutes until golden brown.
