Vegetable and Cod Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Citrus juicer, 1 Cutting board, 1 Small knife, 1 Bowl, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Paper towel
Preparation steps
1.
Preheat the oven to 180C (160C fan) 375F, gas 5.
2.
Heat 2 tbsp oil in a pan and cook the garlic and scallions for 2 -3 minutes. Stir in the thyme and remove from the heat.
3.
Wash and remove the ends from the zucchini and eggplants. Cut the eggplants, crosswise, and the zucchini, lengthwise, into 1/2 cm/1/4 " thick slices.
4.
Heat a little olive oil in a ridged skillet or grill pan. Fry the eggplant and zucchini slices in batches for 1 -2 minutes, each side, until golden brown. You will have to add more oil between batches. Season with salt and pepper and set aside.
5.
Grease an ovenproof dish with a little oil and fill with alternating layers of fish, vegetable and scallion/garlic mix.
6.
Mix the eggs with the yoghurt. Season well with the salt, pepper and nutmeg and pour over the vegetables and fish.
7.
Sprinkle with the Parmesan cheese and place in the preheated oven for 35-40 minutes until the top is golden brown.
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