Roast Cod/Grilled Aubergine & Feta with Roasted Tomatoes

Name: Roast Cod/Grilled Aubergine & Feta with Roasted Tomatoes
Yield: Serves Four
Ingredients: 12 cherry tomatoes, sliced in half; 2 shallots, peeled, finely sliced; 1 garlic clove, peeled, grated; 55 ml sunflower oil; 1 handful parsley leaves, finely chopped; 150 g feta cheese; 4 fillets cod, skin removed; olive oil; 1 lemon, freshly squeezed; 2 aubergines; extra virgin olive oil; sea salt & black pepper; 2 garlic cloves, peeled, finely sliced; 1 pinch of soft brown sugar; 1 tbsp vinegar; 1 sprig of fresh thyme

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Tomatoes

12 cherry tomatoes, sliced in half
55 ml sunflower oil
2 sha

Pescatarian
Gluten-free

Method

To roast the tomatoes

Preheat the oven to 120°C/250°F/gas mark ½. Mix all the ingredients together, season with salt and freshly ground pepper, and spread evenly over a baking tray. Place into the oven and