Name: Pan-Fried Cod with Merguez Sausages, Olives, Fennel & Auber
Ingredients: 2 7 oz fillets cod; (very thick steaks; ; if possible); 8 Merguez sausages; 15 Black olives; stoned; 1 Fennel; finely sliced; Olive oil; 1 Aubergine; 1 lb Cherry tomatoes; Chives; Basil; Salt & pepper

The works of monks and priests, however holy and arduous they be, do not differ one whit in the sight of God from the works of the rustic laborer in the field or the woman going about her household tasks, but that all works are measured before God by faith alone… Indeed, the menial housework of a manservant or maidservant is often more acceptable to God than all the fastings and other works of a monk or priest, because the monk or priest lacks faith.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food5	1	servings

INGREDIENTS

2		7 oz fillets cod; (very thick steaks
		; if possible)
8		Merguez sausages
15		Black olives; stoned
1		Fennel; finely sliced
		Olive oil
1		Aubergine
1	lb	Cherry tomatoes
		Chives
		Basil
		Salt & pepper

INSTRUCTIONS

Season the cod fillets and place in a hot pan with a little olive oil and
cook for about 2 minutes each side.
In a separate pan with a little olive oil fry the aubergine sliced and the
tomatoes, fennel, olives and merguez; add some more oil and cook gently for
about 2 minutes.
Remove from the pan into serving dishes, season the oil in the pan and add
freshly chopped chives. Place the cod on top and pour the remaining oil
over the top.
Garnish with fresh basil leaves.
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