Search

Rustic roasted cod

(28 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Rustic roasted cod
Rustic roasted cod
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

This simple recipe shows off the fresh flavour of the fish, with comforting roast potatoes and squash

Ingredients

  • 400g (14oz) potatoes, peeled and cut into chunks
  • 1 small butternut squash, peeled and cut into chunks
  • 3tbsp olive oil
  • 10 small plum tomatoes, halved
  • Few sprigs fresh thyme, plus extra for garnish
  • 4 thick pieces cod fillet

Instead of cod, try haddock, salmon or fresh tuna. For extra flavour, pour a little white wine over the fish before you cook it. Add any other veg you like to this one-pan roast try courgette, pepper or aubergine chunks.

Method

  1. Preheat the oven to 200°C (400°F, gas mark 6). Parboil the potatoes in a large pan of lightly salted boiling water for 3-4 mins, then drain well.
  2. Place the potatoes in a large, shallow ovenproof dish with the chunks of butternut squash. Pour over half the olive oil and toss the vegetables to coat in the oil. Roast for 20 mins until almost tender.
  3. Add the tomatoes to the dish and scatter over the thyme sprigs. Place the pieces of cod on top of the vegetables and season with salt and freshly ground black pepper.
  4. Drizzle over the rest of the olive oil and return the dish to the oven for a further 20-25 mins until the vegetables are tender and the cod is cooked through - it should flake easily. Serve straight from the dish, garnished with thyme sprigs.

Your rating

Average rating

  • 4
(28 ratings)

Your comments

comments powered by Disqus

FREE Newsletter