Preheat oven to 190°C, fan oven 170°C, gas mark 5. Grease a shallow baking dish or roasting pan with a few drops of the olive oil.
Heat remaining olive oil in a large frying pan and add garlic and aubergine, cooking over a medium-low heat until very soft, about 4 or 5 minutes.
Add chopped tomatoes and sun-dried tomato paste to the aubergine. Season with a few drops of balsamic vinegar and some salt and pepper to taste. Cook gently for another 2 or 3 minutes.
Spread slices of focaccia with half the aubergine mixture, and arrange them in the baking dish or roasting pan. Top each one with a black cod fillet, spoon the remaining aubergine mixture on top. Drizzle a little extra olive oil over them.
Bake for 15-18 minutes, sprinkling the pine nuts on top after the fish has baked for 10 minutes. To check that the fish is cooked, the flesh will be opaque and should flake easily when tested with a fork. Serve, garnished with basil or oregano sprigs.
Cook’s tip: As an alternative to black cod, use wild Pacific cod or wild Alaska halibut.
• 5 tbsp olive oil, plus a little extra
• 1 large garlic clove, crushed
• 1 small aubergine, very finely chopped
• 2 large tomatoes, finely chopped
• • 3 tbsp sun-dried tomato paste
• Few drops of balsamic vinegar
• 4 thick slices ready-to-bake rosemary focaccia
• 4 x 150g (6oz) fillets wild Alaska black cod, skinned
• 2 tbsp pine nuts
• Salt and freshly ground black pepper
• Basil and oregano sprigs to garnish