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Vegetable and Cod Bake

Name: Vegetable and Cod Bake
Total time: 1 h 20 min
Yield: 4
Ingredients: 14 ozs Cod (cut into 4 pieces); 6 scallions (sliced); 2 garlic cloves (peeled and chopped); 5 Tbsps olive oil; 2 Tbsps thyme (fresh); 3 Zucchini; 2 Eggplant; 1 cup milk; 0.667 cup Yogurt; Nutmeg; 0.5 cup grated Parmesan

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Difficulty:

moderate

Preparation:

1 hr 20 min.

Preparation

Ingredients

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servings

Ingredients: 14 ozs Cod (cut into 4 pieces); 6 scallions (sliced); 2 garlic cloves (peeled and chopped); 5 Tbsps olive oil; 2 Tbsps thyme (fresh); 3 Zucchini; 2 Eggplant; 1 cup milk; ⅔ cup Yogurt; Nutmeg; ½ cup grated Parmesan

How healthy are the main ingredients?

Yogurt olive oil Parmesan thyme garlic clove Zucchini

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Preparation

Preparation steps

Preheat the oven to 180C (160C fan) 375F, gas 5.

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.

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.

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.

Grease an ovenproof dish with a little oil and fill with alternating layers of fish, vegetable and scallion/garlic mix.

Mix the eggs with the yoghurt. Season well with the salt, pepper and nutmeg and pour over the vegetables and fish.

Sprinkle with the Parmesan cheese and place in the preheated oven for 35-40 minutes until the top is golden brown.

Vegetable and Cod Bake

Ingredients

Preparation steps

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