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Good evening | 2nd September 2010
Roast Cod with Warm Black Olive Salsa
| 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) |
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.
Purchase your ingredients below...
Excellent colour and texture for a tasty, nutritious and substantial meal
6
servings
£29.00
