Steps

Preheat oven to 200oC.
Place carraway seeds into a small frypan and toast over medium heat until very fragrant, about 3 minutes. Transfer to a spice grinder and process until fine. Set aside.
Place a medium frypan over medium high heat. Add oil and when hot, add shallots and garlic and sauté for 1 minute. Add eggplant and cook for 3 minutes. Add tomato paste and cook, stirring, for 1 minute. Add passata, ½ cup water, vinegar, ground carraway and salt and simmer until liquid reduces, about 10-15 minutes.
Meanwhile, season cod and place skin side up into a baking dish the same length as the fillet. Pour sauce around the outer edge of the fillet and bake for 15 minutes. Remove from the oven and set aside.
For the bread, combine self raising flour, 100-110ml water and salt in a bowl and combine to a soft dough. Set aside to rest for 5 minutes.
Heat oil in a large frypan to 190oC.
Roll out dough to 5mm thickness and cut into squares. Deep fry until puffy and golden brown, about 2 minutes on each side. Place onto paper towel to drain and sprinkle with salt while still hot.
For the tahini dressing, place tahini, lemon juice, 60ml water and salt in a small food processor and blend to a smooth pourable consistency. Set aside.
To serve, drizzle dressing over fish and garnish with lemon wedges. Serve with bread on the side.

MasterChef