Roast cod, tomato & spelt

Name: Roast cod, tomato & spelt
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 Essential Red Onion, sliced; 1 clove/s garlic, finely sliced; 3 Waitrose Classic Vine Tomatoes, halved; 100 g LoveLife Quick Cook Italian Spelt, rinsed; 350 ml chicken or vegetable stock; 240 g pack Icelandic Cod Fillets MSC; ½ unwaxed lemon, juice, plus extra wedges to serve; chopped flat leaf parsley, to serve (optional)

A fabulous fish supper featuring sweet roasted tomatoes and nutty spelt. Bonus points for minimal washing-up, as it’s all cooked in one pan

4.5 out of 5 stars(9) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook55 mins
Total time1 hr

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.

2 tbsp Essential Olive Oil
1 Essential Red Onion, sliced
1 clove/s garlic, finely sliced
3 Waitrose Classic Vine Tomatoes, halved
100g LoveLife Quick Cook Italian Spelt, rinsed
350ml chicken or vegetable stock
240g pack Icelandic Cod Fillets MSC
½ unwaxed lemon, juice, plus extra wedges to serve
chopped flat leaf parsley, to serve (optional)

Preheat the oven to 200°C, gas mark 6. Heat 1½ tbsp oil in an ovenproof frying pan over a medium-high heat. Add the onion and garlic with a pinch of salt and fry for 6-7 minutes until soft. Push the onion to one side of the pan and add the tomatoes, cut-side down. Fry for 4-5 minutes until taking on some colour
Turn the tomatoes cut-side up, then carefully stir the spelt into the pan. Pour in the stock, bring to a simmer, then transfer the pan to the oven. Cook for 20 minutes.
Take the pan out of the oven and gently stir the spelt. Nestle the cod into the pan. Season, add the lemon juice, then drizzle with the remaining ½ tbsp oil. Return to the oven for 10-20 minutes until the fish is cooked, opaque and flakes easily with a fork. Serve with chopped parsley, if liked, and lemon wedges for squeezing.

Cook’s tip

Leftovers

Quick-cook Italian spelt

High in fibre, with a lovely firm texture and nutty flavour, spelt is a fantastic grain to add to your storecupboard. Use it in risottos instead of rice, or simply boil in water for 12 minutes then toss with roasted vegetables for a hearty winter salad.

Typical values per serving when made using specific products in recipe