I discovered this recipe in a Sainsbury’s Magazine not long after we’d moved to England, and ever since, it has been my go-to “I want fish but don’t know how I want to prepare it” meal. Tall loves it, I love it, and Tiny has tried it once and it seemed to go down okay.
It’s super-quick and easy, and super-tasty, with delightful contrasting textures and flavours that work together so well. It’s lovely on a warm summer’s night, as the flavours are so fresh.
The original recipe calls for a jar of tomato pasta sauce, but I always make my own – I find jars of sauce have such an artificial taste, and honestly, they are never as good as homemade.
Mediterranean-Style Cod – serves 4
1 red capsicum, quartered and de-seeded
50g pitted black olives, halved or sliced
315g tomato pasta sauce – either a jar or homemade (please – go for homemade!)
700g blue cod (or cod loin, or any other light white-fleshed fish)
50g fresh breadcrumbs
50g parmesan cheese, freshly grated
2T olive oil
basil leaves, to garnish
Grill the capsicums, skin-side up, until blackened. Wrap in cling film and leave to cool. Once cool, peel off the charred skin and dice the flesh.
Preheat oven to 190degC. Grease an ovenproof dish just large enough for the fish to fit snugly in one layer.
Mix capsicum, olives and pasta sauce; spread in the dish.
Cut the fish into even-sized pieces and place on top of the sauce.
Combine breadcrumbs, parmesan and oil; sprinkle all over the fish to cover each piece.
Bake for 20 minutes, until the topping is golden and crunchy, and the fish is just cooked.
Garnish with torn basil leaves and serve with a crisp green salad and the carbohydrate of your choice.