Cod & cherry tomato bake

Try this nutritious cod, tomato, bean and potato bake that’s effortless to make and counts as two of your five-a-day. It can be ready in under 30 minutes

Prep:12 mins
Cook:18 mins

Serves 2
Easy

Nutrition per serving

kcal 361
fat 13g
saturates 2g
carbs 29g
sugars 0g
fibre 8g
protein 27g
salt 0.5g

Ingredients

200g vine cherry tomatoes, halved
3 tbsp finely chopped basil leaves
6 Kalamata olives, halved
1 garlic clove, finely grated
1 tbsp olive oil
2 cod loins, about 130g each
300g new potatoes, halved
180g fine green beans, ends trimmed
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Method

Heat the oven to 200C/180C fan/gas 6. Toss the cherry tomatoes with 2 tbsp of the basil, the olives, garlic and oil, in a small non-stick roasting tin or shallow ovenproof dish. Add the cod loins, then bake in the oven for 15-18 mins until the cod is cooked through.
Meanwhile, boil the potatoes in a pan with a steamer set over the top to cook the beans, both for 15 mins, until tender.
Arrange the beans in the centre of two dinner plates and place the cod on top. Tip the tomatoes and all their juices into a bowl and mix with the remaining basil, the extra virgin olive oil and the balsamic vinegar. Spoon over the cod and serve the potatoes on the side. Sprinkle over some cracked black pepper, if you like.

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