Cod with Olives and Lemon

Charmaine Lu -
  • 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