Cod and Tomato One Pot Pan Recipe

Ingredients:

Serves 4

• 2 red peppers, deseeded and chopped

• 2 red onions, cut into slices

• 250g cherry tomatoes

• Handful of black olives (pitted Kalamata olives also work well)

• 400g jar passata

• 400g can butter beans, drained

• 4 skinless cod fillets (about 600g/1lb 5oz)

• Small bunch of basil

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C.

2. Prepare the Vegetables: Spread the chopped red peppers, onion slices, cherry tomatoes, and black olives evenly in a large roasting dish.

3. Add the Tomato Sauce: Pour the passata over the vegetables in the roasting dish. Stir to combine, ensuring the vegetables are well coated in the sauce.

4. Add the Butter Beans: Scatter the drained butter beans over the vegetables and tomato sauce in the roasting dish.

5. Arrange the Cod Fillets: Place the cod fillets on top of the vegetable mixture in the roasting dish. Season the cod fillets with salt and pepper to taste.

6. Bake in the Oven: Transfer the roasting dish to the preheated oven and bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.

7. Garnish with Basil: Once cooked, remove the roasting dish from the oven. Tear the basil leaves and scatter them over the cod and vegetables.

8. Serve: Serve the cod with roasted vegetables and tomato sauce hot from the oven, accompanied by your choice of side dishes such as salad, broccoli or crusty bread.