Baked cod with tomato sauce

Baked cod with tomato sauce

Baked cod with tomato sauce

PT40M

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1
Preheat the oven to 180°C/gas mark 4. Rinse the rice under cold water for 1-2 minutes and set aside to drain
  • 300g of brown rice
2
Add the rice and water to a pan and place over a high heat. Bring to the boil, then cover and reduce to the lowest heat possible
  • 650ml of water
3
Cook for 35-40 minutes, stirring after this time to make sure all the water has been absorbed
4
Meanwhile, squeeze the olives between your thumb and forefinger to remove the pips
  • 100g of black olives
5
Place the tomatoes, olives, garlic, capers and sugar into an ovenproof pan and cook gently on a low to medium heat for 15 minutes, stirring occasionally
  • 800g of tinned chopped tomatoes
  • 1 tbsp of capers
  • 2 garlic cloves, peeled
  • 2 tsp sugar
6
Carefully place the fish into the pan and spoon over the tomato sauce to make sure the cod is completely submerged
  • 4 cod fillets
7
Bring the sauce back to a gentle simmer and then place into the oven to cook for 10-12 minutes, or until the cod is cooked through and tender
8
Dish the cod up onto plates along with the brown rice and scatter the basil leaves over the top. Spoon over the remaining sauce and serve immediately
  • 8 basil leaves

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Cod with tomato sauce

To serve

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