Cod in Tomato and Olives Sauce


Serves: 2

Cooking Time: 1hr


260g Boneless cod fillets

220g Chopped tomatoes from the box/can

1 small onion, sliced

6 large green olives, halved

1 tbsp light soy sauce

1/2 tsp thyme

1 tbsp olive oil

salt & pepper, to season

Side salad:

1/4 lettuce

6-8 cherry tomatoes

spring onions

2 gherkins

juice of 1/2 lemon

1 tbsp olive oil

salt & pepper, to season

Roasted potatoes:

4 medium potatoes, washed and cut into wedges (skin on)

salt and pepper, to season

2 tbsp olive oil

1. Preheat the oven to 180C. Wash the potatoes and cut into wedges. Place the potatoes in a heatproof dish, season with salt and pepper,  and drizzle olive oil over the potatoes. Cook in the oven for 60 mins.

2. In the meantime, heat the oil in a frying pan over medium high heat. Fry the onion for 5 min until soft. Add the tomatoes, soy sauce and thyme. Simmer the sauce for 5 minutes. Add the cod and olives to the pan and season with salt and pepper.  Cover the pan with a lid or kitchen foil and cook for another 10 minutes until the fish becomes flaky.

3. Serve with side salad and roasted potatoes.


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