Cod caponata with Grana Padano pangrattato

Method

1. Sprinkle a few pinches of fine salt over the cod, then put in the fridge until later. Put a large frying pan (one with a lid) over a high heat with 1 tbsp oil. Once hot, add the diced aubergine and fry, turning the aubergine pieces every now and then, for about 8 minutes until soft and golden. Remove the aubergine from the pan, then turn the heat down to medium and add the remaining oil and the garlic. Fry for 30 seconds until starting to sizzle and soften, then add the cherry tomatoes, olives, raisins, capers, white wine, sugar, red wine vinegar and 50ml water. Simmer for 15 minutes.
2. Stir the aubergine back into the mixture to complete the caponata, then create 2 indentations in the sauce and nestle a fish fillet in each one. Cover with the lid and simmer on a very low heat for 8-10 minutes more, depending on the thickness of the fillets. Add a little more water if the caponata is beginning to look dry.
3. For the pangrattato, put a small dry frying pan over a medium heat, then add the breadcrumbs and toast until lightly golden. Keep an eye on them and stir often, as they can burn quickly. Tip into a bowl and, once cooled, mix with the grated Grana Padano. Lightly toast the pine nuts in the same hot dry pan until golden and fragrant, then set aside. Once the fish has cooked all the way through, serve it on a bed of caponata, then sprinkle with the pine nuts and herbs and finish with the Grana Padano pangrattato and extra shavings of cheese.