Baked Cod with Olive, Caper, Tomato and Basil Sauce
By Lisa Faulkner
Published on 26 March 2023
If you have a jar of tomato pasta sauce in your cupboard, try it in this inventive, gluten-free recipe for Baked Cod with Olive, Caper, Tomato and Basil Sauce, from Celebrity MasterChef winner Lisa Faulkner. It’s full of Mediterranean flavours – capers, olives, tomatoes – and such a simple, family-friendly way to serve fish. If you prefer, you can swap the rocket for spinach, and asparagus or Tenderstem broccoli both make delicious alternatives to the green beans. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 750 g of baby new potatoes, crushed or grated
- 1 tbsp of olive oil
- 2 garlic cloves, crushed or grated
- 220 g of green beans, trimmed
- 100 g of pitted green or black olives
- 2 tbsp of capers
- 1 (350g) jar tomato and basil pasta sauce
- 1 tbsp of flat-leaf parsley, chopped
- 1 lemon, ½ juiced, ½ cut into wedges
- 50 g of wild rocket
- 2 cod fillets, skinned
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Bring a large pan of salted water to the boil and simmer the potatoes for 12-15 mins until cooked; drain.Step 2
Tip the potatoes into a roasting tin and gently press with the back of a fork so they crack slightly. Toss in the garlic and oil; season well. Roast for 20 mins, giving the tin a shake halfway through.Step 3
Spoon the jar of tomato sauce into the tin, along with the capers, olives and a good splash of water. Add the green beans, then arrange the cod fillets on top and season. Return to the oven for 10-12 mins, or until the cod is cooked through.Step 4
Scatter with the rocket and squeeze over the lemon juice. Add a sprinkling of parsley and serve with the lemon wedges.