Thank Cod for Sauvignon Blanc!

Top New Zealand chef, Miles Kirby, has created a stunning dinner party dish of line-caught Roast cod fillet on aubergine, cherry tomato and red onion salad with honey mustard dressing and toasted peanuts.

Miles has designed this recipe to show how simple it is create a great seafood dish which matches well with a delicious New Zealand Sauvignon Blanc.








Roast cod fillet on aubergine, cherry tomato and red onion salad with honey mustard dressing and toasted peanuts

(Serves 4)
Cooking time: 35 minutes
4 cod fillets from sustainable stocks, approx. 120g
1 aubergine
12 cherry tomatoes
1 red onion
2 tbsp English mustard
2 tbsp Manuka honey
2 bunches of flat leaf parsley, roughly chopped
100g toasted peanuts
4 tbsp lemon juice
8 tbsp olive oil
Salt and pepper