Cod Fillet with Tomatoes & Rocket

prep 5 mins cook 12–15 mins
  • 4 chunky cod fillets, about 150 g (5 oz) each
  • 3 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 300 g (10 oz) cherry tomatoes on the vine
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons shredded basil
  • 125 g (4 oz) rocket leaves
  • salt and pepper

Rub the cod fillets all over with 1 tablespoon of the oil and season well. Scatter over the garlic and put the fish in a roasting tray. Arrange the cherry tomatoes alongside and drizzle with the remaining oil, the balsamic vinegar and basil. Season to taste.

Transfer the tray to a preheated oven, 220°C (425°F), Gas Mark 7, and cook for 12–15 minutes until the fish is flaky and the tomatoes roasted.

Serve the cod with the tomatoes and rocket leaves.

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