Brown Sugar Cod Salad

Finally we can throw our soup bowls and duvet in the back of the cupboards, and make the most of whats left of the summer. What I'd do for a duel passport so I can chase the sun.
My latest salad use's the best of summer produce and delicate cod baked in brown sugar with fragrant flavours. Virtually fat free and completely satisfying.
Also I must once again thank Etienne for his fresh batch of wonderful and colourful photo's,

1kg cod fillet
4 tablespoons muscovado sugar
1 teaspoon sea salt
50ml fish sauce
1 long red chilli
2 cloves garlic
1 bunch coriander
2 limes
2 large aubergine
4 nectarines
2 baby gem lettuce
50ml extra virgin olive oil
Salt and pepper for seasoning

Method:
Remove the tops of aubergine and slice in half lengthways, then cut each half into 8 wedges and lay over baking tray, season with salt and pepper. Drizzle olive oil over aubergine and bake in oven set at 180oC for 30 minutes.
Place cod fillet on a baking tray and sprinkle with sugar, salt and pour over fish sauce. Peel garlic and roughly chop with chilli, finely slice the roots of coriander and scatter over fish with chilli and garlic. Cut limes into quarters and squeeze out the juice over fish, cover tray in foil and place in oven pre-heated to 180oC for 15 minutes.
Cut the base of the gem lettuce and separate the leaves and wash then pat dry with paper towels. Slice nectarine's in half and remove the stone, slice each half into 4 wedges.
To construct the salad you can either make 4-6 individual portions or one large platter. First place a wedge's of aubergine and nectarine in lettuce leafs and lay out over serving plate. Gently flake fish over salad and dress with fish cooking juice's, lastly garnish with coriander.