• First, dice the onion, red bell pepper, eggplant and zucchini.
• Sauté the onion and red bell pepper with a little olive oil until softened.
• Add the zucchini and eggplant and cook over medium heat for 10 minutes.
• Stir in the grated tomatoes, salt, sugar and thyme.
• Cook over low heat for 20 minutes until the samfaina is rich and well cooked. Set aside.
• Spread a layer of samfaina in a baking tray.
• Heat a frying pan with a little olive oil and sear the Wild Alaska Pollock portions on one side only, without cooking them through.
• Arrange the seared portions on top of the samfaina.
• Drizzle with a little olive oil and bake for 6–8 minutes at 120°C (250°F) with 10% humidity.

Finishing

• Place the samfaina on the plate and top with a portion of Wild Alaska Pollock.