One Pan Cod with Tomato, Roasted Red Peppers, Olives and Potato

Ingredients

• 160g cod fillet ×4
• 1 punnet SuperValu cherry tomatoes
• 2 SuperValu shallots, finely sliced
• 200g SuperValu potatoes, cooked and sliced
• 150g SuperValu roasted red peppers, peeled and chopped
• 100g pitted olives
• Good splash of olive oil
• 1 tbsp basil, chopped
• 1 SuperValu lemon
• Salt and pepper

Method

1. Place a heavy-based non-stick frying pan on high heat. Season the cod with salt and pepper, add some vegetable oil to the pan, and carefully place the fish in the pan. Pan fry for 3 minutes until golden on one side, then remove and set aside on a plate.
2. Use the same pan to make the sauce. Add a couple of tablespoons of olive oil and sauté the shallots for 2 minutes without colouring.
3. Add the chopped cherry tomatoes and sauté until they start to break down.
4. Squeeze the juice from the lemon and season with salt and pepper. Add the cooked potatoes, roasted peppers, olives, and chopped basil. Place the cod on top of the sauce.
5. Transfer the pan to a 180°C oven and cook for 10 minutes.
6. To plate, spoon some of the sauce and garnish onto the plate, place the cooked cod on top, and spoon more sauce over the fish before serving.

Chef’s Tips:

• Ask your fishmonger to fillet and pin bone the cod fillets for you.
• This sauce and garnish works well with other types of fish, such as lemon sole, hake, or trout.