zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Roast cod, new potatoes and artichoke

    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

    Roast cod, new potatoes and artichoke

    • Preparation time: 10 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 10 minutes

    Serves: 4

    Ingredients

    750g pack baby new potatoes, halved
    olive oil spray
    400g can chopped Italian tomatoes with herbs
    2 tbsp kalamata olive & sun-dried tomato tapenade
    390g can essential artichoke hearts, drained and halved
    4 x 130g cod loin
    50g sliced black olives
    2 tbsp roughly chopped flat leaf parsley

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the potatoes in a roasting tin and spray with oil, then bake for 30 minutes until brown and just cooked through.

    2. Tip the tomatoes over the potatoes, then add about 100ml water to the can, swirl it around and add to the roasting tin. Stir in the tapenade, then return to the oven for 10 minutes.

    3. Put the artichokes and cod on top of the potatoes, then scatter over the olives. Spray with a little more oil and grind over some black pepper. Bake for a further 15-20 minutes until the fish is cooked through, is opaque, and will flake easily with a fork. Scatter over the parsley and serve. 

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue

    Comments

    Average user rating

    4 stars

    Glossary