Wild Alaska Black Cod on Rosemary Focaccia Recipe

Ingredients

• 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