Recipe: Piquant Tomato And Cod Bake
This is a real summery dish... with a truly mediterranean feel. The same classic tomato sauce is elevated with some roasted red peppers, a handful of capers and zest of a lemon. Using that as a base to bake off some cod and served with boiled new potatoes or crusty bread and it will become a new favourite!
- 50 g roasted red peppers
- 1 lemon
- 1 onion
- 2 cloves garlic
- 4 slices fresh crusty bread
- 2 tbsp capers
- 6 tomatoes
- 4 fillets cod, skinned
Make The Sauce
Chop the tomatoes roughly, dice the onion and crush the garlic.
Chuck them all into a large pan then add a 100ml of water and a drizzle of olive oil along with a pinch of salt and pepper.
Cook the tomatoes down into a sauce consistency, it’ll take about 25 minutes.
Preheat The Oven
Preheat the oven to 180ºC.
Finish The Sauce
Slice the peppers and add to the sauce with the capers.
Tip the sauce into a roasting dish.
Lay Fish Onto Sauce
Remove any skin and pin bones from the fish fillets.
Lay the fish fillets onto the tomato and pepper mixture.
Zest of the lemon over the top.
Bake & Serve
Bake the fish for 10-12 minutes.
Serve straight out of the oven with a squeeze of lemon with fresh crusty bread.
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