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Baked Cod with Olive, Caper, Tomato and Basil Sauce

By Lisa Faulkner
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Scatter with the rocket and squeeze over the lemon juice. Add a sprinkling of parsley and serve with the lemon wedges.