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Baked Cod with Olives and Spring Onions

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.


  • 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


  • 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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