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Baked cod & new potatoes with peperonata
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2 tbsp sultanas
300g baby new potatoes, thickly sliced
2 tbsp olive oil
200g pack mixed Romano peppers, halved and deseeded
1 red onion, cut into thin wedges
2 cloves garlic, sliced
1 tbsp capers in brine, drained
1 tbsp red wine vinegar
240g pack cod fillets (or alternative white fish)
Small handful basil leaves
1. Preheat the oven to 200°C, gas mark 6. Soak the sultanas in a bowl of just-boiled water. Toss the potatoes with 1 tbsp oil, spread out on a large nonstick baking tin and roast for 10 minutes.
2. Cut the peppers into 5cm strips (about 1.5cm wide) and add to the tray with the onion and garlic. Drizzle with ½ tbsp oil and roast for another 12 minutes.
3. Drain the sultanas and stir into the tray of potatoes and peppers, along with the capers. Sprinkle the vinegar over the top. Nestle the cod into the tray, drizzle over the remaining oil, season and roast for a final 12 minutes until cooked through. Serve with the basil leaves scattered over.
Cook’s tip Add 200g halved cherry tomatoes to the tray along with the peppers if you want to boost the vegetable content of this recipe. If you don’t have any fish, try using chicken breast fillets, or some thick slices of feta, seasoned with some dried herbs and cook until golden. Or try making some indentations among the vegetables and adding a couple of cracked eggs, then bake until the whites are firm but the yolks are still runny.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in March 2020.