- Freezable
- Gluten-free
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 1.5 tbsp extra virgin olive oil
- 400g baby new potatoes, halved lengthways
- 1 brown onion, roughly chopped
- 1 tbsp tomato puree
- 2 red peppers, roughly chopped
- 150g cherry tomatoes, halved
- 1 x 400g tin chopped tomatoes
- 100ml vegetable stock
- 50g olives
- 4 fillets cod
- 1 small handful fresh basil, finely sliced
Method
Step 1
Preheat the oven to 180°C/160°C/gas mark 4.
Step 2
Add the oil, potatoes, onion, peppers and tomatoes to a casserole dish.
Step 3
Mix and place in the oven for 40mins.
Step 4
Remove the dish from the oven and pour in the tomatoes, vegetable stock, and tomato puree.
Step 5
Add the olives and mix well. Season with salt and pepper.
Step 6
Nestle the cod fillets into the sauce mix and continue to cook in the oven for 15mins, or until the cod is cooked through.
Step 7
Scatter over the basil and serve with your favourite side of steamed vegetables or salad.
