Pan-fried cod with merguez sausages, olives, fennel & auber
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 7 oz fillets cod; (very thick steaks | |
| ; if possible) | ||
| 8 | Merguez sausages | |
| 15 | Black olives; stoned | |
| 1 | Fennel; finely sliced | |
| Olive oil | ||
| 1 | Aubergine | |
| 1 | pounds | Cherry tomatoes |
| Chives | ||
| Basil | ||
| Salt & pepper | ||
Directions
Season the cod fillets and place in a hot pan with a little olive oil and cook for about 2 minutes each side.
In a separate pan with a little olive oil fry the aubergine sliced and the tomatoes, fennel, olives and merguez; add some more oil and cook gently for about 2 minutes.
Remove from the pan into serving dishes, season the oil in the pan and add freshly chopped chives. Place the cod on top and pour the remaining oil over the top.
Garnish with fresh basil leaves.
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