Mediterranean Baked Cod

4 standard portions

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Ingredients

• 1 tbsp Olive oil
• 1 Red onion (small; finely chopped)
• 2 Garlic clove (crushed)
• 1 Red bell pepper (diced)
• 1 Yellow bell pepper (diced)
• 400 g Chopped tomatoes (canned)
• 2 tablespoons Tomato puree
• 0.5 Lemon ((juice only))
• 8 Cherry tomatoes
• 260 g Cod fillets (cut in half)
• 15 g Fresh parsley (chopped)
• 15 g Fresh basil (chopped)
• 25 g Olives (pitted and halved)
• 40 g Feta (crumbled)
• 1 pinch Fine sea salt and ground black pepper

Method

1. Preheat the oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Heat 1 tbsp Olive oil in a large sauce pan over a medium heat. Add 1 Red onion, 2 Garlic clove, 1 Red bell pepper and 1 Yellow bell pepper and cook for 2 minutes, stirring continuously.
3. Add 400 g Chopped tomatoes, 2 tbsp Tomato puree, juice of 0.5 Lemon and 8 Cherry tomatoes to the pan and stir well and cook for a further 3 minutes.
4. Season with 1 pinch Sea salt and black pepper and add 15 g Fresh parsley and 15 g Fresh basil and stir.
5. Add the sauce to the bottom of a baking dish and top with 260 g Cod fillets and scatter 25 g Olives on top. Put the dish in the oven for 20 minutes, or until the fish is cooked though.
6. Scatter extra herbs on top and crumble over 40 g Feta. Serve with crusty bread and butter.