Cook: 15 mins - 20 mins
With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes
Nutrition and extra info
- Gluten-free
Nutrition: per serving
- kcal290
- fat16g
- saturates4g
- carbs4g
- sugars4g
- fibre2g
- protein31g
- salt1.5g
Ingredients
- 100g pack olives & sundried tomatoes
- 400g can chopped tomatoes
- 4 skinless cod fillets
Cod
kodA popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 8 slices thin pancetta
Pancetta
pan-chet-ahPancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
Method
Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.
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