Mediterranean Cod and New Potato Traybake
This is sunshine on a plate... Fresh, light, healthy and packed full of the flavours of the Med and only one pan to wash - the dream!
Simple to make, simple ingredients but exciting flavour and good for your insides. The secret key to this recipe is a dash of balsamic vinegar which adds a touch of acidity and makes the sauce lip-smackingly irresistible. I made this dish with cod but you could use any white fish or even chicken (just up the cooking time).
Mediterranean Cod and New Potato Traybake
Serves 2
oil
250g new potatoes
1 small red onion, sliced
2 peppers, roughly diced
1 tbsp tomato purée
1 tsp dried oregano
75g pitted olives
400g tin chopped tomatoes
1 tsp honey
1 tbsp balsamic vinegar
2 x skinless cod fillets
2 tbsp fresh basil, finely chopped
sea salt and freshly ground black pepper
Heat the oven to 200C/Gas 6. Drizzle a glug of oil in a roasting tin and put in the oven to heat up. Wash and halve the potatoes, toss in the preheated oil and then roast for 25-30 minutes until tender and crisp.
Meanwhile, heat a drizzle of oil in a large saucepan over a medium heat and cook the onion until starting to soften. Add the peppers and stir fry for a few minutes. Add the tomato purée and cook for 3-4 minutes.
Add the oregano, olives, chopped tomatoes, honey, balsamic vinegar and a good amount of salt and pepper to the pan. Bring to the boil and simmer for 10 minutes until slightly thickened.
Remove the potatoes from the oven and toss to loosen. Pour the tomato sauce over the potatoes and nestle the cod fillets on top. Drizzle the fish with a touch of oil and season well. Roast for a further 8-10 minutes, until the fish is just cooked. Serve scattered with the basil leaves.
Simple to make, simple ingredients but exciting flavour and good for your insides. The secret key to this recipe is a dash of balsamic vinegar which adds a touch of acidity and makes the sauce lip-smackingly irresistible. I made this dish with cod but you could use any white fish or even chicken (just up the cooking time).
Mediterranean Cod and New Potato Traybake
Serves 2oil
250g new potatoes
1 small red onion, sliced
2 peppers, roughly diced
1 tbsp tomato purée
1 tsp dried oregano
75g pitted olives
400g tin chopped tomatoes
1 tsp honey
1 tbsp balsamic vinegar
2 x skinless cod fillets
2 tbsp fresh basil, finely chopped
sea salt and freshly ground black pepper
Heat the oven to 200C/Gas 6. Drizzle a glug of oil in a roasting tin and put in the oven to heat up. Wash and halve the potatoes, toss in the preheated oil and then roast for 25-30 minutes until tender and crisp.
Meanwhile, heat a drizzle of oil in a large saucepan over a medium heat and cook the onion until starting to soften. Add the peppers and stir fry for a few minutes. Add the tomato purée and cook for 3-4 minutes.
Add the oregano, olives, chopped tomatoes, honey, balsamic vinegar and a good amount of salt and pepper to the pan. Bring to the boil and simmer for 10 minutes until slightly thickened.
Remove the potatoes from the oven and toss to loosen. Pour the tomato sauce over the potatoes and nestle the cod fillets on top. Drizzle the fish with a touch of oil and season well. Roast for a further 8-10 minutes, until the fish is just cooked. Serve scattered with the basil leaves.
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