Baked Cod With Olives And Spring Onions
Ideal for a quick evening meal, this simple cod dish with olives and spring onions not only tastes delicious but is healthy too.
Cook Time 12 mins
1 teaspoon extra virgin olive oil
2 x 6 oz (175 g) cod fillets, skinned
16 stoned black olives, finely chopped
2 tablespoon chopped parsley
1 tablespoon chopped dill
1 bunch spring onions, finely chopped
2 chillies, finely diced
juice and zest of 1 lime
salt and ground black pepper
¼ pint ( 150ml) tomato juice
¼ pint (150ml) fish stock
Preheat the oven to 230°C/Gas 8. Lightly oil a foil sheet and line a baking dish and place the cod in the bottom.
In a bowl, combine the olives, herbs, spring onions chillies and lime zest with the lime juice and spread this mixture over the top of the cod.
Season, then pour the tomato juice and fish stock around the fish, and bring to the boil over a medium heat. Bring the foil edges together and seal together tightly.
Place the dish in the preheated oven and cook for 12 minutes. Serve immediately, using the juices as a sauce, along with a herbed leaf salad.