Baked cod with tomato sauce

PT40M

First published in 2015
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Ingredients

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Cod with tomato sauce

Brown rice

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
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
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
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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