Moroccan Spiced Baked Cod with Tomatoes and Olives
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Ingredients
- 4 cod loins
- 1 onion, finely sliced
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp paprika
- 400 g chopped tomatoes
- 80 g pitted black olives
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 251 kcal
- Protein
- 29 g
- Carbohydrate
- 6.8 g
- of which sugars
- 5.3 g
- Fat
- 11.3 g
- of which saturates
- 1.6 g
- Fibre
- 2.5 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in an ovenproof pan and cook the onion for 6 minutes until soft, then stir in the garlic, ground cumin and paprika and cook for 1 minute.
- 2
Add the chopped tomatoes and simmer for 10 minutes, until slightly thickened.
- 3
Heat the oven to 200C (180C fan, gas 6). Nestle the cod loins into the sauce and scatter over the black olives.
- 4
Bake for 12-15 minutes, until the cod is opaque and flakes easily.
- 5
Scatter with the fresh coriander and serve straight from the pan.
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