- Baked Cod With Peppers, Tomatoes And Olives.jpg (56.72 KiB) Viewed 606 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 2 persons
This meal, if served as two portions, provides 461 cals, 29g fat (of which 4.5g saturates), 8.5g sugar and 2.6g salt per portion.
Ingredients
- 2 x 225g thick skinless cod fillets
- 2 red peppers, cored, seeded and sliced
- 150g (5 oz) cherry tomatoes, halved
- 100g (3½ oz) green olives, pitted and sliced
- 4 tbsp olive oil
- Salt and pepper to taste
- Chervil sprig, chopped
Method
1. Preheat the oven to 190°C/Fan 170°/Gas Mark 5.
2. In a baking dish, place the red peppers, the cherry tomatoes, green olives, 2 tbsp olive oil and plenty of salt and pepper to taste.
3. Sit the cod fillets on top and season them with salt and pepper before drizzing them with 2 tbsp olive oil.
4. Bake until the cod is cooked through and the peppers and tomatoes are just soft to the tip of a knife, about 10 - 14 minutes.
5. Remove from the oven and garnish with chopped before serving.
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