zoom Roast cod & tomato traybake with capers, peppers & olives
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    Roast cod & tomato traybake with capers, peppers & olives

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    • Roast cod & tomato traybake with capers, peppers & olives

    Roast cod & tomato traybake with capers, peppers & olives

    by Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    2 x 240g packs 2 cod fillets
    280g jar chargrilled roasted peppers, drained
    250g pack cherry tomatoes
    150g Cooks’ Ingredients Soffritto Passata
    75g Unearthed Olives With Rosemary & Black Pepper
    3 tbsp capers
    2 cloves garlic, crushed or finely grated
    1 tbsp Italian seasoning
    1½ tbsp extra virgin olive oil

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Lay the fish fillets on a plate, season generously with sea salt flakes and set aside.

    2. Roughly chop the roasted peppers and place in a mixing bowl. Halve the tomatoes and add to the bowl, along with the passata, olives, capers, garlic and herbs. Season and mix well.

    3. Tip into a roasting dish. Rinse the fish fillets under cold running water then pat dry with kitchen paper and nestle them into the mixture. Drizzle with olive oil.

    4. Roast in the oven for 25 minutes, or until the fish is just cooked through. Serve immediately.

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