Recipe - Pan-Fried Cod And Champ

2 7 ounce fillets cod; (very
thick steaks
; if possible)
8 Merguez sausages
15 Black olives; stoned
1 Fennel; finely cut or sliced up
Olive oil
1 Aubergine
1 pound Cherry tomatoes
Chives
Basil
Salt & pepper

Season the cod fillets and place in a hot pan with a little olive oil and
cook for about 2 minutes each side.

In a separate pan with a little olive oil fry the aubergine cut or sliced up and the
tomatoes, fennel, olives and merguez; add some more oil and cook gently for
about 2 minutes.

Remove from the pan into serving dishes, season the oil in the pan and add
freshly chopped chives. Place the cod on top and pour the remaining oil
over the top.

Garnish with fresh basil leaves.

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