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Roast cod, new potatoes and artichoke
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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
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.
This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue
Typical values per serving:
This recipe was first published in August 2019.