- Serves4
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 3 Jack Hawkins Tomatoes, cut into thick wedges
- 1 large echalion shallot, thinly sliced
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- ¼ x 15g pack oregano, leaves chopped
- 1 tsp fennel seeds, lightly crushed
- 2 tbsp tomato purée
- 2 x 260g No.1 Icelandic Cod Loin
- 1½ tbsp Cooks’ Ingredients Nonpareille Capers, drained
- ½ x 25g pack basil, leaves shredded
Method
Preheat the oven to 200ºC, gas mark 6. Put the tomatoes and shallot into a roasting tin, season, then add 2 tbsp oil, the sherry vinegar, oregano, fennel seeds and tomato purée. Mix everything together, then bake for 20-25 minutes until softened and just coloured around the edges.
Pat the cod loins dry with kitchen paper, then season with sea salt flakes and set aside in the fridge while the tomatoes bake.
Add a dash of water to the tin if the tomatoes seem dry. Put the cod on top of the roasted tomatoes, drizzle with the remaining oil and bake for 12-15 minutes more, until the fish is opaque and flakes easily. Scatter with the capers and basil, then serve with crusty bread, rice or boiled new potatoes, if liked.
Cook’s tip
Use seasoned chicken thighs instead of fish, increasing the cooking time to 40 minutes, or until the chicken is cooked through, with no pink meat and juices that run clear. Try pitted green or black olives instead of the capers, and use parsley or tarragon in place of basil.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 938kJ/ 224kcals |
|---|---|
Fat | 9g |
Saturated Fat | 1.3g |
Carbohydrates | 11g |
Sugars | 8.6g |
Fibre | 3.9g |
Protein | 23g |
Salt | 0.7g |