zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Cod & sweet piquante pepper traybake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cod & sweet piquante pepper traybake

    Preparation time: 10 minutes
    Cooking time: 30 minutes

    Serves: 4

    Ingredients

    500g new potatoes, cut into 0.5cm slices
    21⁄2 tbsp extra virgin olive oil
    300g tomatoes, cut into wedges
    1 red onion, cut into thin wedges
    2 garlic cloves, sliced
    2 oregano sprigs
    400g jar Peppadew Sweet Piquanté Peppers, drained
    1 tbsp capers in brine, drained
    4 x 120g cod fillets 

    Method

    1 Preheat the oven to 200 ̊C, gas mark 6. Toss the potatoes and 1 tbsp oil over a large parchment-lined roasting tray. Season and roast for 10 minutes.

    2 Stir in the tomatoes, onion, garlic, oregano and peppers; drizzle with 1 tbsp oil and roast for another 10 minutes.

    3 Add the capers to the tray, then nestle in the cod fillets. Drizzle the remaining 1⁄2 tbsp oil over the fish; season. Roast for a final 10 minutes, until the fish is fully cooked throughout. Remove the oregano sprigs and serve. 

    Your recipe note

    Edit your recipe note

    Cook’s tip
    For extra crunch, sprinkle some Cooks’ Ingredients Toasted Pine Nuts over the top before serving. A spoonful of aioli is nice on the side, too.

    And to drink...
    Try with a delicate, fragrant red such as Waitrose & Partners Blueprint Romanian Pinot Noir.

    Comments

    Average user rating

    4 stars

    Glossary