Baked cod with tomato sauce

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

Ingredients

Metric

Imperial

Cod with tomato sauce

Brown rice

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
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

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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