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Cod & sweet piquante pepper traybake
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Preparation time: 10 minutes
Cooking time: 30 minutes
500g new potatoes, cut into 0.5cm slices
21⁄2 tbsp extra virgin olive oil
300g tomatoes, cut into wedges
1 red onion, cut into thin wedges
2 garlic cloves, sliced
2 oregano sprigs
400g jar Peppadew Sweet Piquanté Peppers, drained
1 tbsp capers in brine, drained
4 x 120g cod fillets
1 Preheat the oven to 200 ̊C, gas mark 6. Toss the potatoes and 1 tbsp oil over a large parchment-lined roasting tray. Season and roast for 10 minutes.
2 Stir in the tomatoes, onion, garlic, oregano and peppers; drizzle with 1 tbsp oil and roast for another 10 minutes.
3 Add the capers to the tray, then nestle in the cod fillets. Drizzle the remaining 1⁄2 tbsp oil over the fish; season. Roast for a final 10 minutes, until the fish is fully cooked throughout. Remove the oregano sprigs and serve.
For extra crunch, sprinkle some Cooks’ Ingredients Toasted Pine Nuts over the top before serving. A spoonful of aioli is nice on the side, too.
And to drink...
Try with a delicate, fragrant red such as Waitrose & Partners Blueprint Romanian Pinot Noir.
Typical values per serving:
low in saturated fat/source of fibre/1 of your 5 a day/gluten free
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