Cod on Aubergine & Tomato Pulp


Calories Protein Fat Carb
427 26g 21g 41g


Sauté the onion in a large frying pan until soft and transluscent, add the cherry tomatoes and cook for a couple more minutes and then add the black olives. Keep warm on a low heat. In a separate pan, sauté the sliced aubergines to add a bit of colour and then place to one side. Next sauté the seasoned cod fillets with a little bit of thyme for a minute or two on each side and then place the cod and aubergine slices in the oven and bake until the cod is cooked through (about 15 minutes, depending on the size of your fillets). When the fish is nearly ready, gently steam the spinach. To serve, place the aubergine slices on a warmed plate, top with the wilted spinach, the tomato and olive mix, followed by the cod fillet finished with a little of your dressing (mixed to a 2:1 ratio).


  • Serves 2

  • 1 x Onion, finely chopped

  • 150g Cherry tomatoes, halved

  • 50g Black olives, sliced

  • 1 x Aubergine, cut into thick slices

  • 2 x Cod fillets

  • 200g Spinach

  • Dressing of olive oil, lemon juice & seasoning



PHOTO-2018-06-13-16-18-47 3.jpg

These tables let you know if this recipe is suitable for your body-type and goal (Fat loss / Sculpt / Muscle gain). They show whether it’s a recipe you can enjoy before or after 5pm as part of your plan and if you need to adapt it slightly by adding or removing carbohydrate.


Meals before 5pm Meals after 5pm
Ectomorph Add carb Yes
Ecto-Mesomorph Add carb Yes
Mesomorph Yes Yes
Meso-Endomorph Yes Yes
Endomorph Yes Yes


Meals before 5pm Meals after 5pm
Ectomorph Add carb Add carb
Ecto-Mesomorph Add carb Add carb
Mesomorph Add carb Add carb
Meso-Endomorph Yes Yes
Endomorph Yes Yes