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Ingredients
- 2 x 7 ounce fillets cod, (very thick steaks if possible)
- 8 x Merguez sausages
- 15 x Black olives, stoned
- 1 x Fennel, finely sliced
- Â Â Extra virgin olive oil
- 1 x Aubergine
- 1 lb Cherry tomatoes
- Â Â Chives
- Â Â Basil
- Â Â Salt & pepper
Directions
- Season the cod fillets and place in a warm pan with a little extra virgin olive oil and cook for about 2 min each side.
- In a separate pan with a little extra virgin olive oil fry the aubergine sliced and the tomatoes, fennel, olives and merguez; add in some more oil and cook gently for about 2 min.
- Remove from the pan into serving dishes, season the oil in the pan and add in freshly minced chives. Place the cod on top and pour the remaining oil over the top.
- Garnish with fresh basil leaves.
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