Baked Cod with Tomatoes and Peppers
8 medium tomatoes, halved or quartered
2 red peppers
2 garlic cloves, finely chopped
2 lemons, sliced
a handful of olives
10g parsley, chopped
few sprigs of fresh thyme
3-4 tbsp extra virgin olive oil
500g skinless fillets of cod, halibut or other firm white fish
A handful of basil leaves to serve
Pre-heat the oven to 180 degrees.
Melt 2 tablespoons olive oil in a shallow flame-proof casserole dish. Slice the red peppers lengthways and fry in the oil on a medium heat until almost soft. Add the garlic and fry for a further 3 minutes.
Arrange all the ingredients in the casserole dish, with the rest of the olive oil drizzled over and bake for 20 minutes until the fish is cooked through. Scatter over the basil leaves to serve.