As promised on my 5:2 Friday post this week, here is my recipe for baked cod with tomatoes, olives and capers. It’s a fresh and light meal that is great for supper on a sunny day.
Baking fish is a really nice way to cook it, but I find it’s best to either wrap it in foil or spoon a sauce over to stop it drying out in the oven. Dry fish is really quite unpleasant.
Because this was one of my 5:2 meals, I omitted potatoes and served it on a massive bed of green vegetables with a squeeze of lemon, but it would be really delicious with buttery, boiled baby new potatoes, or jackets with salty, crispy skins.
- 2 Cod fillets, approximately 100g each
- 1 400g tin of tomatoes
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 20g capers
- 50g black olives
- Preheat your oven to 200 C
- In a frying pan, heat your teaspoon of olive oil on a moderate heat, and then add the tinned tomatoes and balsamic vinegar. To this, add the capers and black olives and allow to reduce by approximately half. This should take 12-15 minutes. Give it all a stir every so often to stop it sticking.
- Put your cod fillets in an ovenproof dish and spoon over the tomato sauce.
- Bake for 15 minutes, or until the fish is cooked through.
- If you don't eat, or can't get hold of cod, you could use any other white fish. Fillets of haddock, coley or plaice would work just as well.
- I serve this on a huge bed of steamed green vegetables for a light, healthy supper. It'd be great with new potatoes, roasted or boiled.