• 1 small aubergine
  • 1 small courgette
  • 1 tsp olive oil
  • 2 x 400g tins chopped tomatoes
  • Handful pitted black olives
  • 1 tbsp Capucines capers
  • 4 x 120g skinless cod loins
  • Black pepper, to serve


  1. 1

    Halve the aubergine and courgette lengthways and slice into crescent shapes.

  2. 2

    Heat the oil in a large frying pan and cook the vegetables for 5 minutes until golden. Stir in both tins of tomatoes and bring to the boil.

  3. 3

    Add the olives and capers.

  4. 4

    Reduce the heat to a simmer and carefully place the skinless cod loins on top of the sauce. Cover the pan and cook for 8-10 minutes, until the fish is cooked through. Season with black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 749kj 179kcal 9%
  • Fat 7.9g 11%
  • Saturates 1.2g 6%
  • Sugars 6.6g 7%
  • Salt 3.5g 58%

% of the Reference Intakes

Typical values per 100g: Energy 184kj/44kcal

Each serving provides

9.1g carbohydrate 6.2g fibre 14.7g protein

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