Dinner
Mediterranean baked cod
Cod with olives, tomatoes and courgettes
- Ready in 35 min
- 286 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 286
- Protein
- 38 g
- Carbs
- 9 g
- Fat
- 11 g
Ingredients
- 200 g cod fillet
- 35 g olives
- 180 g tomatoes
- 160 g courgettes
- 6 ml olive oil
Method
- Heat the oven to 200°C (180°C fan). Cut the courgettes into 1 cm half-moons and the tomatoes into wedges.
- Put the courgettes and tomatoes in a baking dish, drizzle with most of the olive oil, season with salt and black pepper and toss. Roast for 15 minutes until the courgettes start to soften.
- Meanwhile, pat the cod fillet dry, season with salt and black pepper and halve the olives.
- Take out the dish, stir the vegetables and nestle the cod on top. Scatter over the olives and drizzle the rest of the olive oil over the fish.
- Roast for 12–15 minutes until the cod is opaque all the way through and flakes easily when pressed with a fork.
- Serve straight away, spooning the vegetables and juices over the fish.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens