Greek Baked Cod with Tomatoes and Olives
Greek dinner for one, on the table in 32 minutes. Roughly £3.60 a portion.
Per portion
Calories from protein 28%, carbs 32%, fat 40%. Estimated from the ingredients.
Roughly £3.60 a portion.
Method
- 1
Boil the new potatoes for 15 minutes until a knife slides in easily, then drain.
- 2
Preheat the oven to 200°C (180°C fan).
- 3
Heat the olive oil in an ovenproof pan and sauté the onion for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 4
Stir in the chopped tomatoes, oregano and olives and simmer for 5 minutes.
- 5
Nestle the cod fillet into the sauce and spoon a little sauce over the top.
- 6
Transfer to the oven and bake for 12–15 minutes until the fish flakes easily.
- 7
Season to taste with salt and black pepper, then cut a thin slice from the lemon and lay it on the fish, squeeze the rest of the juice over and scatter with parsley, and serve with the potatoes.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/greek-baked-cod-with-tomatoes-and-olives/
