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Antony Worrall Thompson

Baked Cod with Olives and Spring Onions

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A differen way of cooking white fish. Cod is great because it absorbs flavours so easily. This is a flavoursome recipe, reminscent of the Mediterranean.

Serves 2

Ingredients

  • 1 tsp olive oil
  • 2 x 175g/6 oz cod fillets
  • 16 black olives, pitted and finely chopped
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 bunch spring onions, finely chopped
  • 2 chillies, finely diced
  • Juice and zest of one lime
  • Freshly ground black pepper
  • 150ml/5fl oz tomato juice
  • 150ml/5fl oz fish stock
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Method

  1. Preheat the oven to 230c/450f/gas mark 8.
  2. Lightly oil a roasting tray and place the cod in the bottom. In a bowl, combine the olives, herbs, spring onions, chillies and lime zest with the lime juice, then spread this mixture over the top of the cod.
  3. Season with black pepper, then pour the tomato juice and fish stock around the fish. Place the hob and bring to the boil over a medium heat. Place the dish in the oven and cook for 12 minutes. Serve immediately, using the juices as a sauce with a herb leaf salad.
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