Lunch · Mediterranean · 15 min
Mediterranean Cod and White Bean Platter with Lemon-Garlic Sautéed Eggplant
- Calories
- 806
- Protein
- 64g
- Carbs
- 85g
- Fat
- 18g
Ingredients
- 226 g cod fillet
- 111.2 g canned white beans
- 200 g eggplant
- 150 g grape tomatoes
- 50 g whole-wheat pita bread
- 1 tbsp extra-virgin olive oil
- 10 g garlic
- 30 ml lemon juice
- 24 g tahini
- 5 g sumac
- 2 g Aleppo pepper
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Pat the 221g cod fillet dry with paper towels. Season with half of the salt, black pepper, and 1g of Aleppo pepper.
- 02Heat 2 tsp (about 9g) of extra-virgin olive oil in a skillet over medium-high heat. Add the 200g eggplant chunks and sauté until golden and tender, about 6 minutes. Add half of the minced garlic and cook for 1 minute until fragrant. Transfer the eggplant to a dish.
- 03Add the remaining 1 tsp olive oil to the same skillet over medium-high heat. Add the cod fillet and sear for 3 to 4 minutes per side until deeply seared, flakey, and the thickest part reaches an internal temperature of 145°F (63°C). Pour half of the lemon juice into the pan to deglaze and coat the fish, then remove the fish from heat.
- 04In a small saucepan over medium-low heat, combine the 111.2g drained white beans, remaining minced garlic, remaining salt, and 1 tbsp water. Warm for 3 minutes, then gently mash a few beans with a fork for a creamy consistency.
- 05Warm the 50g whole-wheat pita bread in a dry skillet or toaster oven for 1-2 minutes until soft and pliable.
- 06Assemble the platter: spread the warm mashed white beans on one side, place the seared cod alongside, and spoon the sautéed eggplant and 150g halved grape tomatoes on top.
- 07Drizzle 15g tahini and the remaining fresh lemon juice over the fish and beans. Garnish with 5g sumac and the remaining 1g Aleppo pepper. Serve immediately with the warm pita bread.
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