Wales On Sunday

BAKED COD WITH TOMATO AND OLIVE SAUCE

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INGREDIENT­S

(serves 4) 3 cloves garlic

1 small bunch fresh basil 3 tablespoon­s Napolina olive oil 1 x 390g carton Napolina passata with peppers & chilli 4 x 150g cod fillets (skinless and boneless) 1 handful Napolina green or black olives 1 tablespoon capers, drained

Salt and black pepper

METHOD

1. Preheat the oven to

220°c/200°c Fan/Gas Mark 7.

2. Peel and finely slice 3 cloves of garlic. Pick some basil leaves and put aside. Finely slice the stalks.

3. Pour olive oil into a large pan on a medium heat. Add the garlic and basil stalks. Fry gently until the garlic is soft. 4. Pour in a carton of passata with peppers and chilli and stir.

Season with salt and pepper and gently simmer for 15 minutes.

5. Season four skinless/boneless cod fillets with salt and pepper. Pour the sauce into a roasting tray.

Carefully lay the fillets on top.

6. Cut olives in half and add to the tray with some capers. Place the tray in the preheated oven and cook for 15 minutes or until the fish is cooked through.

7. Remove and serve immediatel­y.

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