Roast Cod with Warm Black Olive Salsa

by Sue Lawrence

Place the cod fillets in a casserole dish, cover with the white wine
SERVINGS    
 
2
PREPARATION TIME
5 MINS
COOKING TIME
10 MINS

Ingredients

2 Cod Fillets
2 tsp White Wine
1 tsp Olive Oil
Salt, Pepper

Black Olive Salsa;
12-16 Stoned Black Olives (chopped)
2 Tomatoes (chopped)
2 tbsp Olive Oil
1 tbsp Lemon Juice
Salt, Pepper
Handful Basil Leaves (chopped)

Roast Cod with Warm Black Olive Salsa

Instructions

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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