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Friday, 3 February 2017

Baked Cod with Tomato and Olive Sauce...

Baked Cod with Tomato and Olive Sauce:

Recipe and image courtesy of Napolina
  • 3 cloves garlic
  • 1 small bunch fresh basil
  • 3 tablespoons Napolina Olive Oil
  • 1 x 390g carton Napolina Passata with Peppers & Chilli
  • 4 x 150g skinless and boneless cod fillets
  • 1 handful Napolina Green or Black Olives
  • 1 tablespoon capers, drained
  • Salt
  • Black pepper

  1. Preheat the oven to 220°c / 200°c Fan / Gas Mark 7.
  2. Peel and finely slice 3 cloves of garlic. Pick some basil leaves and put aside. Finely slice the stalks.
  3. Pour olive oil into a large pan on a medium heat. Add the garlic and basil stalks. Fry gently until the garlic is soft.
  4. Pour in a carton of passata with peppers & chilli and stir.
  5. Season with salt and pepper and gently simmer for 15 minutes.
  6. Season 4 skinless and boneless cod fillets with salt and pepper. Pour the sauce into a roasting tray.
  7. Carefully lay the fillets on top of the sauce.
  8. Cut olives in half and add to the tray with some capers.
  9. Place the tray in the preheated oven and cook for 15 minutes or until the fish is cooked through.
  10. Remove from the oven and serve immediately.


1 comment

  1. I can't wait to try this recipe! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen


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