Mediterranean Cod Traybake

This rich yet delicate fish dish is a tasty and super easy mid week meal which is sure to bring tasty waves of the Mediterranean flooding into your mouth. 

The fish itself should be so flaky it should fall apart in your mouth, and when combined with the rich tomato sauce it really does transport you to your own sun-filled island off the Mediterranean! The olives are hidden gems within this dish and when you find one it is like a little flavour injection which goes a long way. Not only does it taste great, but it's super healthy with absolutely no nasties hidden away in there. Many people see the teaspoon of sugar and get ready to throw it out, but don't worry! Stop stressing yourself! This tiny amount of sugar isn't enough to hurt the healthiness, but rather brings out the natural sweetness of the tomatoes.

This dish doesn't need many accompaniments, so keep it simple with some crusty bread or herby focaccia to serve alongside. 


Ingredients:

• 500g New potatoes, (halved)
• 1 Red onion, (roughly chopped)
• 2 x 400g tins of chopped tomatoes
• 50g Black olives
• Oregano
• Tomato puree, (1 tbsp)
• Sugar, (1 tsp)
• Red wine, (100ml)
• 2 Cod fillets
• Basil leaves, (sliced)
• Olive oil

Method:

1. Preheat the oven to 180°C. Heat a generous glug of the oil in a lipped roasting tray in the oven for 5 mins. Add the new potatoes to the tray, season well, toss to coat in the oil then roast for around 30 mins until nice and crisp.
2. Whilst the potatoes are cooking, heat another glug of olive oil in a large saucepan over a medium heat and add the red onion. Fry for 3-4 mins.
3. Then add the chopped tomatoes, olives, oregano, tomato puree, sugar and red wine. Bring to a boil, then simmer for about 10 mins until thickened.
4. Take the potatoes out of the oven when ready and give them a little shake to stop them sticking to the tray. Pour the sauce over the potatoes and nestle the cod fillets on top. 
5. Drizzle a little olive oil over the top, season, then roast in the oven for 8-10 mins. 
6. Remove from oven and scatter with some of the sliced basil leaves.​