Fresh cod fillets with aubergines and courgettes in light tomato sauce

A very tasty dish to enjoy this fleshy fish along with two very popular seasonal vegetables. The original recipe asks for salted (cured) cod fillets. But, as you know by now, they need some preparation in advance so you can use fresh (or frozen) cod fillets. This is something I did the last few times I cooked the recipe so to gain some time. The cod goes nicely next to the courgettes and the aubergines and cooked in this tomato sauce you have a nutritious but also filling and light family-friendly meal. A suggestion I have for you is that it is preferable to get fillets from the back of the cod. Not only they are more meaty but it seems that they have much less bones to deal with

Slightly adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):

1Kg of fresh cod fillets (or frozen)
500gr. of  long aubergines, cut in chunks (the Japanese type or the Greek "Tsakonikes")
500gr. of medium tender courgettes, cut in medium rings
1Kg of ripe but firm tomatoes, cut in cubes
1 small hot pepper, cut in pieces (no seeds) -optional
1 glass of white dry wine

1 tea-cup of all-purpose flour
salt
pepper
1 tsp of granulated sugar
4 tbsp of olive oil
cooking oil for frying

Method:
***If you use salted cod after all, you have to follow the classic procedure to discard as much of their salt as possible. The fish has to soak in a large bowl filled with water for 2 days before cooking, changing the water very often. After that you cut the fillets in smaller portions and follow the recipe.

Season the cod fillets with salt and pepper (no salt for the cured cod though) and then pass through the flour. Fry in a non-stick frying pan until the fillets are nicely coloured on both sides. Transfer on kitchen paper to drain and leave aside.

In a shallow and wide pot warm the olive oil on medium heat and sauté the vegetables until they are nicely coloured but not browned. Add the tomatoes, the hot pepper (if used), the sugar, the wine and season with salt (and pepper if the chili is not used). Stir with a wooden spoon and allow to come to the boil.

Turn the heat down to medium-low and simmer the sauce for 15 minutes or until it is nicely set and thickened.

Arrange the fish on top of the vegetables, very gently stir, cover with the lid and simmer for another 5 minutes.

Take the pot off the heat and serve while the food is still hot.