Friday, 24 May 2013

My Infamous Italian Cod with Split Potatoes

This is such a simple dish with such amazing flavour. My dad (who NEVER cooks – probably twice a year at the most) introduced this dish to me. You can use any white meaty fish but I think cod gives the best taste.

All you need is:
2 fillets of cod (or another meaty white fish)
1 Tin chopped tomatoes
Onion, diced
Tsp mixed herbs
½ Courgette, diced
1/2 Red pepper, diced
1 garlic clove
Pinch of chilli flaked or ½ fresh chilli
1 tbsp tomato purée
1 tbsp sun dried tomato pesto
Olive oil / butter

Fry the onion, and red pepper if using, gently in the oil and butter until opaque.
 When softened add the courgette, again if using. Add crushed garlic and the chilli to the mix and continue to fry.
When all softened without browning, add the tomatoes. Stir, then add the purées.
Add the mixed herbs, then simmer gently until almost cooked. If a little thick, add a small amount of water.
Place the fish on top of the tomato mix, and cover with the pan lid. If no lid, place foil over the top. Do not let the foil touch the food.
After approx 10 mins, the fish should be cooked. It all depends on the size of your fish, so just keep an eye on it. Once the fish has started to flake, or separate, then it’s cooked!


So simple but mouth-wateringly tasty; I can even go as far as saying it is dinner party-worthy. Also, you could have the sauce with chicken rather than fish, or even make it to accompany pasta as it is very versatile.

N xo

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