Baked cod with potatoes, cherry tomatoes and black olives

Ingredients

For 1 serving

• Cod180 g
• Potatoes200 g
• Cherry tomatoes120 g
• Black olives20 g
• Extra virgin olive oil12 g
• Garlic1 clove
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Meanwhile peel the potatoes, rinse them and slice them thinly, about 3 mm, so they cook in time.
2. Spread the potatoes in a lined baking tray without overlapping them too much, season with half the oil, salt and pepper and toss with your hands to coat.
3. Bake for 20 minutes, until the potatoes start to colour at the edges.
4. Meanwhile wash the cherry tomatoes and halve them; peel and thinly slice the garlic. Rinse the cod, pat it dry with kitchen paper and remove any bones.
5. Take out the tray, lay the cod in the middle on top of the potatoes and scatter the tomatoes, black olives and garlic around it. Lightly salt the fish, drizzle with the remaining oil and sprinkle everything with oregano.
6. Return to the oven for 15 minutes, until the cod is opaque white and flakes easily with a fork. Serve straight away with the pan juices.