Meals and Courses

  • 250 g (8 oz) cherry tomatoes, halved
  • 100 g (3½ oz) pitted black olives
  • 2 tablespoons capers in brine, drained
  • 4 thyme sprigs, plus extra for garnish
  • 4 cod fillets, about 175 g (6 oz) each
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and black pepper

Combine the tomatoes, olives, capers and thyme sprigs in a roasting tin. Nestle the cod fillets in the pan, drizzle over the oil and balsamic vinegar and season to taste with salt and pepper.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.

Transfer the fish, tomatoes and olives to warmed plates. Spoon the pan juices over the fish. Serve immediately with a mixed green leaf salad.

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