A one dish simple recipe which is easy to make and the whole family will enjoy.
Perfect for weekday dinners.
To make this recipe you will need:
Ingredients:
- Glug of olive oil
- 500g Cornish new potatoes, halved or quartered depending on size
- 1 red onion, chopped
- 2 x 400g tins of chopped tomatoes
- 50g pitted Kalamata olives
- Small bunch of fresh oregano, chopped
- 1 tbsp tomato purée
- 1 tsp sugar
- 100ml red wine
- 4 x 150g sustainable Cornish cod fillets (or Cornish hake)
- Handful of fresh basil leaves, sliced
And here’s how to do it…
Heat the oven to 200°C/180°C fan/gas mark 6.
Place a lipped roasting tray with a glug of olive oil in the oven for 5 minutes to heat up.
1: Roast the Potatoes:
Toss the halved new potatoes in the hot oil in the roasting tray.
Season well with salt and pepper.
Roast in the oven for 25-30 minutes until the potatoes are tender and crisp.
Prepare the Tomato Sauce:
2: While the potatoes are roasting, heat another glug of olive oil in a large saucepan over medium heat.
Add the chopped red onion and fry for 3-4 minutes until softened.
Add the chopped tomatoes, pitted olives, chopped oregano, tomato purée, sugar or agave nectar, and red wine.
Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
3: Combine and Bake:
Remove the roasting tray with the potatoes from the oven and give them a toss to loosen.
Pour the tomato sauce over the roasted potatoes.
Nestle the cod (or hake) fillets on top of the sauce and potatoes.
Drizzle the fish with olive oil and season with salt and pepper.
Roast in the oven for 8-10 minutes or until the fish flakes easily with a fork.
4: To serve scatter the sliced basil leaves over the baked fish and potatoes.
This is a complete dish on it's own but you could also add alongside a green salad and some crusty bread.
ENJOY XX
