Ingredients

Step by step

1. It’s best to make the caponata at least the day before, to allow the flavours to fully develop. To start, cut the aubergine into 1cm dice and sprinkle with the salt. Leave for half an hour, then rinse and pat dry. Meanwhile, soak the sultanas in boiling water for 30 minutes. Drain and combine with the toasted pine nuts.
2. Add 2 tablespoons of vegetable oil to a large, non-stick frying pan and fry the aubergine for 6-8 minutes, until soft but not taking on too much colour. Meanwhile, cut the courgette, peppers and celery into 1cm dice, and finely chop the red onion.
3. Tip the cooked aubergines into a mixing bowl and add the remaining 4 tablespoons of oil to the pan. Add the courgettes, peppers, celery and onion, plus a pinch of salt, and cook for 10-12 minutes until softened. Add half of the tomatoes and cook for about 5 minutes until they have broken down to a saucy consistency, then transfer all to the bowl with the aubergine.
4. Wipe out the pan then add the white balsamic vinegar and sugar, stirring until it dissolves. Bubble for a couple of minutes to reduce slightly then add to the bowl along with the extra-virgin olive oil, a pinch of salt, the remaining tomatoes, olives, basil, and the pine nuts and sultanas. Cover and set aside to infuse for at 4-6 hours at room temperature, or chill if prepping ahead (see ‘Get ahead’ tip, above).
5. Just over an hour before you are ready to cook, remove the caponata from the fridge, and cure the cod – this process firms up the fish and adds extra flavour. Pat the cod dry with kitchen paper; combine the salt, sugar and lemon zest in a bowl, spread evenly over both sides of the fish, place on a plate and leave for 12 minutes exactly, then wash off and dry. Leave for 1 hour at room temperature before cooking, or assemble the parcels now and then leave to rest for an hour before baking.
6. Preheat the oven to 200°C, fan 180°C, gas 6. Cut four A3-size sheets of baking paper, place a quarter of the caponata in the centre of each and sit a cod portion on top. Pinch and fold the edges of the paper together to form a parcel, leaving room around the fish for air to circulate. Add some metal paper clips to secure the edges if you wish and place the parcels on baking sheets.
7. Bake the parcels for 10-12 minutes (if you have thinner fillets, they’ll take 8-10 minutes); leave to rest unopened for a minute or two then serve, either still in the parcels or slide the contents onto a warmed plate. Garnish with basil leaves.