
Baked cod with tomatoes, capers & basil
- Sara Buenfeld
Published: June 7, 2024 at 9:57 AM
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Serves 2
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.7 out of 5.125 ratingsRate
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Enjoy white fish once a week for a low-fat, high-protein meal. It also provides vitamins that support the heart, brain and bones
Egg-free
Healthy
High-protein
Low calorie
Low fat
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
200g baby new potatoes
(about 12)
-
3 tsp rapeseed oil
-
½ tsp dried oregano
-
2 garlic cloves
finely grated
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400g can chopped tomatos
-
1 tbsp capers
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15g basil
chopped
-
1 tsp vegetable bouillon powder
-
320g cod fillets
chunky and skinless
-
180g fine green beans
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Nutrition: per serving
-
kcal327
low
-
fat6g
low
-
saturates1g
-
carbs28g
-
sugars11g
low
-
fibre7g
high
-
protein37g
high
-
salt0.57g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the potatoes with 1 tsp of the oil, the oregano and plenty of ground black pepper then scatter into a baking dish and bake for 20 mins.
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step 2
Meanwhile heat the remaining oil in a pan and briefly fry the garlic, stirring to make sure it doesn’t burn. Tip in the tomatoes, capers, chopped basil and bouillon then allow to bubble over a medium heat until it becomes a thick sauce – about 5 mins.
-
step 3
Remove the potatoes from the oven and push to one end of the dish. Tip the sauce into the other end and top with the cod then return to the oven for 15 mins until the cod flakes when tested, but is still moist.
-
step 4
While the fish is baking boil the green beans for 7 mins until tender. Pile the beans on to 2 plates to make a stack then spoon the sauce and cod on top. Add the potatoes and serve scattered with the whole basil leaves to serve.
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Overall rating
A star rating of 4.7 out of 5.125 ratings
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