- Cod fillets of about 250 g each 1
- Rashers smoked bacon 4
- Olive oil 20 g
- Cloves 1.5 pce
- Aubergines 1 pce
- Cloves of garlic, finely chopped 0.5 pce
- Sprigs of thyme 0.5 pce
Dab the cod filets dry with kitchen paper, season lightly with salt and pepper and wrap in bacon. Secure the bacon using tooth picks.
Steam the aubergines on the grid at about 220 °C for 20 to 30 minutes with the lid closed. Allow them to cool slightly, peel and cut into small pieces.
Place the barbecue pan on the grid and preheat. Heat the olive oil in the barbecue pan. Gently fry the garlic and place at edge of the pan with the aubergines, season lightly with salt. Lightly fry the cod filets on both sides in the barbecue pan for about 5 minutes. Arrange the aubergines in the centre of the plate, place the cod filet on top of them and garnish with a sprig of thyme.
Open & Closed
5 minutes at a medium setting with the lid closed