Cod with Eggplant Caponata-Style Stew

Name: Cod with Eggplant Caponata-Style Stew over pearl barley with basil & toasted almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 piece Onion; 1 piece Garlic; 1 piece Tomato; 1 piece Eggplant; 75 g Pearl barley; 10 g Shaved almonds; 20 g Capers; 1 sachet(s) Middle Eastern spice mix; 1 sachet(s) BBQ spice rub; 200 g Passata; 10 g Fresh basil; 2 piece Cod fillet; 2 tablespoon Olive oil; 1 tablespoon Honey [or plant-based alternative]; to taste Balsamic vinegar; to taste Salt and pepper

over pearl barley with basil & toasted almonds

3.5(128)

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Calories

501 kcal

Protein

31.9g protein

Total

30 minutes

Difficulty

Medium

Calorie Smart

Extra Veggies

High Protein

Allergens:

Gerst
Amandelnoten
Vis
Gluten
May contain traces of allergens
Pinda's
Noten
Sesamzaad
Selderij

Part of this dish is inspired by eggplant caponata, a Sicilian dish made from eggplant, tomatoes, onions, capers and vinegar, for a kind of sweet and tangy relish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

½ piece

Tomato

½ piece

Eggplant

40 g

Pearl barley

(Contains: Gerst May be present: Gluten)

5 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

10 g

Capers

½ sachet(s)

Middle Eastern spice mix

½ sachet(s)

BBQ spice rub

100 g

Passata

5 g

Fresh basil

(May be present: Selderij)

1 piece

Cod fillet

(Contains: Vis)

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

Honey [or plant-based alternative]

to taste

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2095 kJ

Calories501 kcal

Fat16.9 g

Saturated Fat2.4 g

Carbohydrate50.5 g

Sugar20.3 g

Dietary Fiber10.8 g

Protein31.9 g

Salt1.8 g

Potassium201.1 mg

Calcium22.2 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Boil plenty of water in a pot or saucepan for the pearl barley.
Chop the onion and crush or mince the garlic.
Dice the tomato and the eggplant into 1cm chunks.
Boil the pearl barley for 13 - 15 minutes, then drain and set aside, covered.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and capers for 2 - 3 minutes.
Add the eggplant and fry for 8 - 10 minutes. Season to taste with salt and pepper, then add the Middle Eastern spices and half of the BBQ rub.*
Add the tomato, passata and honey, along with some balsamic vinegar as preferred. Allow to simmer for 7 - 8 minutes over medium-low heat.

*Take care, this ingredient is spicy! Use as preferred.

Roughly chop the basil.
Pat the cod dry with kitchen paper.
Heat a clean frying pan over high heat. Toast the shaved almonds until golden-brown, then remove from the pan and set aside.
Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the cod for 1 - 2 minutes per side. Add the rest of the BBQ rub during the final minute of cooking time.