Roasted cod, peppers & potatoes with olives

Name: Roasted cod, peppers & potatoes with olives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp olive oil; 300 g red salad potatoes, cut into 1cm slices; 1 green pepper, deseeded and sliced; 20 g fresh thyme; 260 g pack No.1 Icelandic Cod Loin; 25 g flat leaf fresh parsley; 200 g can green olives stuffed with anchovy, drained; 2 tbsp sherry vinegar, or to taste

A stylish and simple meal to share. The fish could be hake, or chunky haddock, instead of cod, if you prefer.

0 out of 5 stars(0) Rate this recipe

HealthyLow in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
300g red salad potatoes, cut into 1cm slices
1 green pepper, deseeded and sliced
¼ x 20g fresh thyme
260g pack No.1 Icelandic Cod Loin
½ x 25g flat leaf fresh parsley
½ x 200g can green olives stuffed with anchovy, drained
2 tbsp sherry vinegar, or to taste

Heat 1 tbsp oil in a wide heavy frying pan or casserole, then add the potatoes, pepper and thyme and season generously. Cover with a lid and let them sweat, then start to caramelise for 15 minutes, over a medium heat, stirring now and again. Preheat the oven to 200ºC, gas mark 6.
Pat the fish dry with kitchen paper, season generously with salt and leave on a plate for 10 minutes. Finely chop the parsley stalks, then roughly chop the leaves and the olives.
Stir the parsley stalks and olives into the vegetables, then top with the cod. Drizzle the remaining 1 tbsp oil over the fish, season with black pepper, then sprinkle 1 tbsp of the vinegar over the pan. Roast for 10-12 minutes or until the fish is opaque and flakes easily and the potatoes are cooked through and golden.
Check the seasoning with salt, pepper and up to 1 tbsp more vinegar splashed over, then remove the thyme stalks and scatter with flat leaf parsley leaves, to serve.