Baked Cod with Tomato Sauce and Olives

For a satisfyingly quick blast of Mediterranean flavours, look no further. If you like a little heat then add a chopped chilli with the garlic (preferably a mild variety, since the delicate flavour of the cod won’t stand up to bird’s-eye or scotch bonnet chillies).

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Prep Time10 min
Cook Time25 min
Total Time35 min
Serving Size4

Course
- Main
Cooking Method
- Bake

Ingredients

4 cod loins, fillets or steaks, skin removed
3tbsp olive oil
1 large onion, chopped
1 clove garlic, chopped
100g black or green olives, pitted
400g tin of chopped tomatoes
2tbsp chopped basil
Sea salt and black pepper

Method

Set the oven to 200C/180C fan/gas mark 6.

Place 1tbsp olive oil in a frying pan over a low-to-medium heat.

Add the onion and cook gently without colouring for 3-4 minutes, stirring constantly, then add the garlic and cook for a further minute. Remove from the heat.

Add the onion, garlic, olives and tomatoes to a bowl, season and mix well.

Transfer the tomato sauce to a casserole dish and place the cod on top. Drizzle 2tbsp olive oil over the fish.

Place the casserole dish in the oven for 15-20 minutes or until the cod is just cooked.

Sprinkle the basil over the cod and serve on warmed serving plates.

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