![Cod with Olives and Lemon](/content/images/2023/04/Depositphotos_5204134_XL.jpg)
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![Cod with Olives and Lemon](/content/images/2023/04/Depositphotos_5204134_XL.jpg)
Ingredients
Method
- 300g new potatoes, halved
- 1 sliced courgette
- 1 red onion, cut into wedges
- ½ tbsp olive oil
- 2 lemons, 1 cut into wedges, 1 zested and juiced
- 70g pitted green olives
- 2 x boneless cod fillets, each fillet halved
- 1 tbsp chopped parsley
- Preheat the oven to 220C. Boil the potatoes for 5 mins, drain well and transfer to a roasting dish with the courgette and onion. Mix 1 tbsp of olive oil with half the zest and juice of a lemon. Pour over the vegetables, toss well, and roast for 15 mins. Stir in the lemon wedges and olives, and roast for 20 mins more.
- Meanwhile, season the fish fillets with the remaining lemon zest and some black pepper. 5 mins before the vegetables are ready, add ½ tbsp of oil to a pan and fry the fish - skin-side down - for 2 mins. Flip and fry for 2 mins more, then serve on a bed of the roasted vegetables with a drizzle of the lemon pan juices. Garnish with parsley, and enjoy.
35 mins
2 serving
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