Why recepie famous for?
Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day
Ingredients
2 red peppers, deseeded and chopped2 red onions, cut into wedges
250g cherry tomato
handful black olives
½ x 680g jar passata
400g can butter bean, drained
4 skinless cod
fillets (about 600g/1lb 5oz)
small bunch basil
Instructions
Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.
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