Caponata Cod Traybake

Ingredients

• 2 large aubergines, finely chopped
• 1 celery stick, finely sliced
• 500 g tomatoes, roughly chopped
• 3 tbsp. olive oil, plus extra to brush
• 1 tbsp. capers, drained
• 100 g pitted black olives
• 40 g sultanas
• 1 tbsp. red wine vinegar
• 4 skinless cod loin fillets, about 125g each
• 4 lemon slices
• 2 tbsp. pine nuts
• large handful parsley, roughly chopped
• crusty bread, to serve

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