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Baked cod with tomato sauce
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This simple oven bake from Andy Waters makes a perfect midweek supper, as it just requires a few key ingredients to create a delicious meal. The tomato sauce ensures this dish is packed with Mediterranean flavours from the olives and capers, and that the cod stays moist and does not dry out during cooking.
First published in 2015
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Ingredients
Metric
Imperial
Cod with tomato sauce
- 4 cod fillets
- 100g of black olives
- 800g of tinned chopped tomatoes
- 2 garlic cloves, peeled
- 1 tbsp of capers
- 2 tsp sugar
- 8 basil leaves, torn
Brown rice
- 300g of brown rice
- 650ml of water
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Method
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
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
First published in 2015
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