One-pot cod with peppers, tomatoes and potatoes

Name: One-pot cod with peppers, tomatoes and potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp essential Waitrose unsalted butter; 400 g loose potatoes, cut into bitesized chunks; 1 tbsp essential Waitrose olive oil, plus a drizzle more to serve; 2 garlic cloves; 2 rosemary sprigs, leaves picked and chopped; 85 g red peppers from a jar, drained and sliced; 1 tbsp tomato purée; 400 g can cherry tomatoes; 1 tbsp nonpareille capers; 4 pieces skinless cod or other chunky white fish fillets, about 150g each; ½ lemon, cut into wedges, plus a squeeze of juice

All this needs is a leafy salad and crusty bread to accompany this fresh and flavoursome one-pot-wonder.

4.5 out of 5 stars(7) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp essential Waitrose unsalted butter
400g loose potatoes, cut into bitesized chunks
1 tbsp essential Waitrose olive oil, plus a drizzle more to serve
2 garlic cloves
2 rosemary sprigs, leaves picked and chopped
85g red peppers from a jar, drained and sliced
1 tbsp tomato purée
400g can cherry tomatoes
1 tbsp nonpareille capers
4 pieces skinless cod or other chunky white fish fillets, about 150g each
½ lemon, cut into wedges, plus a squeeze of juice

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.
Turn up the heat and add 1 tbsp oil, then the garlic and half 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.
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.

Cook’s tip

On episode 12, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with Calmel & Joseph Organic Pinot Noir. This full-bodied wine from the heart of the Val de Dagne is woody, spicy and fruity.

Typical values per serving when made using specific products in recipe