Roast Cod with Tomato Dressing

Updated at: Thu, 17 Aug 2023 07:01:23 GMT

Step 1

Preheat the oven to 220°C.

Step 2

Cut the potatoes into 0.3cm-thick slices, and the courgettes into 0.5cm-thick slices.

Step 3

Finely chop the garlic and echalion shallot. Drain the capers.

Step 4

Toss the potatoes and courgettes with 1/4 of the oil and spread over a large baking tray. Season and roast for 25 minutes, stirring halfway through. (If using frozen cod, add to the tray after 15 minutes)

Step 5

Meanwhile, put the remaining 3/4 olive oil in a small saucepan with the garlic, shallot, capers and a pinch of salt. Set over a medium heat and as soon as it starts bubbling, reduce the heat to low and cook very gently for 15 minutes, swirling every now and then. Take off the heat and set aside.

Step 6

Lower the oven temperature to 180°C. Season the cod and nestle the fillets between the vegetables on the baking tray. Roast everything for a final 8-16 minutes (depending on the thickness of the fillets) until the fish is cooked through, opaque and flakes easily with a fork.

Step 7

Finely chop the tomatoes and chives. Add them to the dressing in the saucepan along with the white wine vinegar. Stir together.

Step 8

Pile the potatoes and courgettes onto the plates. Top with the fish fillets, spoon the dressing over the fish, and serve.

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