This recipe can easily be halved, but make plenty of salsa verde as it will store for a few days.
Put the aubergine slices onto a board and sprinkle with salt. Cover and leave for 30 minutes to firm up and draw out the moisture. Wipe off the salt and pat dry.
Preheat the grill to its highest setting. Brush the aubergine slices with the oil then arrange on a grill try. Grill the aubergine for 2 – 3 minutes on the second shelf of the grill then turn over and continue to cook on the second side for another minute or until soft and golden.
Brush the cod fillets sparingly with oil and sprinkle with sea salt. Grill the cod for 3 minutes on one side, turn over and cook for a further 2 – 3 minutes or until the fish has lost its translucency and will flake easily.
Prepare the salsa verde: put the garlic, herbs, capers and breadcrumbs into a food processor. Whizz until well mixed. With the motor running, pour the olive oil into the herb mixture and process until it is well combined. Add the lemon zest and juice to taste and season with freshly ground black pepper.
Lift the aubergines and cod onto a serving plate and spoon the salsa verde over the top. Garnish with flat leaf parsley and serve with lemon wedges.