Preheat oven to 230ºC/450ºF/Gas Mark 8.
Place the cod fillets in a casserole dish, cover with the white wine, 1tsp olive oil and salt and pepper. Roast on the top shelf of the oven for 8-10 minutes until just cooked and no more.
Place the olives in a small pan with the tomatoes, 2 tbsp olive oil and lemon juice. Heat gently and season with salt, pepper and basil. Drizzle over the hot cod.
Serve with baby potatoes and wilted spinach.
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Old-fashioned cut for slow cooking4-6 SERVINGS£18.00
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