lunch

Mediterranean Cod and White Bean Platter with Lemon-Garlic Sautéed Eggplant

Name: Mediterranean Cod and White Bean Platter with Lemon-Garlic Sautéed Eggplant
Ingredients: 221.0 g Fish, cod, Atlantic, raw; 111.2 g Beans, white, mature seeds, cooked/boiled; 200 g Eggplant, raw; 50 g Bread, pita, whole-wheat; 150 g Tomatoes, grape, raw; 15 g Seeds, sesame butter, tahini; 10 g Garlic, raw; 30 ml Lemon juice (freshly squeezed); 5 g Sumac, dry spice; 2 g Aleppo pepper

Nutrition

812

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Fish, cod, Atlantic, raw221.0 g

Beans, white, mature seeds, cooked/boiled111.2 g

Eggplant, raw200 g

Bread, pita, whole-wheat50 g

Tomatoes, grape, raw150 g

Seeds, sesame butter, tahini15 g

Garlic, raw10 g

Lemon juice (freshly squeezed)30 ml

Sumac, dry spice5 g

Aleppo pepper2 g

Instructions

Pat the cod fillets dry and season generously with salt, pepper, and a pinch of Aleppo pepper.

In a skillet, heat a small amount of oil. Sauté the eggplant chunks over medium-high heat with minced garlic until deeply golden and tender, about 8 minutes. Remove from the pan.

In the same pan, sear the cod fillets for 3-4 minutes per side until opaque and flaky. Finish with a squeeze of fresh lemon juice in the pan to deglaze.

While the fish cooks, warm the cooked white beans with a little water, salt, and the remaining garlic. Mash a few of the beans to create a rustic, creamy consistency.

Assemble the plate: place the warm white beans on one side, nestle the seared cod alongside, and pile the eggplant and halved grape tomatoes on top.

Drizzle the tahini over the fish and beans, then finish with a liberal dusting of sumac for a bright, citrusy pop and extra Aleppo pepper for heat. Serve with a warmed whole-wheat pita.