Baked Cod with Olives and Lemon
- 300g baby new potatoes, halved
- 1 sliced courgette
- 1 sliced onion
- 1.5 tbsp olive oil
- 2 lemons, 1 zested and juiced, 1 sliced
- 70g pitted olives
- 280g boneless cod fillets, each fillet cut in half
- 1 tbsp chopped parsley
- Preheat the oven to 220C. Boil the potatoes for 5 mins in salted water, then drain well and add to a roasting dish with the onion and courgette. Mix 1 tbsp of oil with half the lemon zest and juice, then pour into the roasting tin and toss to coat. Roast for 15 mins, then stir in the sliced lemon and olives and roast for 15 mins more.
- Meanwhile, sprinkle the remaining zest and juice over the fish fillets and season with some cracked black peppercorns. 5 mins before the veggies are ready, add ½ tbsp of oil to a pan and - when hot - add the fish skin-side down to fry for 2 mins. Flip over, fry for 2 mins more or until just cooked through, then serve on a bed of the cooked vegetables with the pan juices drizzled over.
35 mins
2 serving