Cod fillets with tomato and herb sauce
This simple one dish fishy supper is quick and easy to prepare with little washing up! Serve with your favourite veg or some cheesy polenta for something different.
Tags: Dinner Party, Easter
257 k/cals per serving
Frylight Cooking Spray
2 red peppers, deseeded and chopped
2 red onion, cut into wedges
250g cherry tomatoes
1 teaspoon dried oregano
400g tin butter bean, drained
4 skinless cod fillets (about 600g)
- Preheat the oven to 200°C. Spray a large, deep baking tray with Frylight and add the peppers, onions and tomatoes. Spray with Frylight again and sprinkle over the oregano. Cook for 15 minutes until they start to soften and char at the edges.
- Stir in the passata, butter beans and seasoning, then make 4 little areas and place in the cod. Return to the oven and cook for a further 15 minutes until the cod is cooked through.
- Sprinkle over the basil and serve.