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One-pot cod with peppers, tomatoes and potatoes
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All this needs is a leafy salad and crusty bread.
1 tbsp essential Waitrose unsalted butter
400g charlotte potatoes, cut into bite sized chunks
1 tbsp essential Waitrose olive oil, plus a drizzle more to serve
2 garlic cloves, finely sliced
2 rosemary sprigs, leaves picked and chopped
85g red peppers from a jar, drained and sliced
1 tbsp tomato purée
395g can cherry tomatoes
1 tbsp nonpareille capers
4 pieces skinless cod or other chunky white fish fillets, about 150g each
1⁄2 lemon, cut into wedges, plus a squeeze of juice
1. Melt the butter in a wide pan, add the potatoes and season. Turn the potatoes in the butter, then cover and cook over a medium heat for 10 minutes, stirring occasionally, until semi-soft and golden.
2. Turn up the heat and add 1 tbsp oil, then the garlic and 1⁄2 the rosemary. Sizzle for 1 minute, then stir in the peppers, tomato purée, canned tomatoes and capers. Simmer for 5 minutes, until the potatoes are cooked. Check the seasoning, adding a pinch of sugar, if liked. Don’t worry if the sauce looks too dry at this point as the fish will release some liquid while it cooks.
3. Season the fish, scatter with the remaining rosemary, then nestle into the pan. Cover and simmer for 10 minutes, or until the fish is cooked. Add the lemon juice and a drizzle more oil before serving.
Typical values per serving: