Provençal Baked Cod with Tomatoes, Olives and Fennel
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Ingredients
- 4 cod loins
- 400 g tinned chopped tomatoes
- 1 fennel bulb, finely sliced
- 1 onion, finely sliced
- 2 garlic cloves
- 50 g black olives, pitted and halved
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 253 kcal
- Protein
- 29.6 g
- Carbohydrate
- 9.7 g
- of which sugars
- 7.8 g
- Fat
- 9.6 g
- of which saturates
- 1.4 g
- Fibre
- 4 g
- Salt
- 0.89 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 oven to 190C (170C fan, gas 5).
- 2
Heat the olive oil in an ovenproof pan and cook the onion and fennel for 8 minutes until softened, then add the garlic and thyme leaves and cook for 1 minute more.
- 3
Stir in the tinned tomatoes and black olives and simmer for 10 minutes.
- 4
Season the cod loins and nestle them into the sauce.
- 5
Transfer to the oven and bake for 12-15 minutes until the cod flakes easily.
- 6
Serve straight from the pan with the sauce spooned over.
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