2 x 175g/6oz cod fillets, skinned and boned
200g/7oz potatoes, cubed
2 tomatoes, halved
1 small onion, thinly sliced
1 yellow (bell) pepper, seeded and cut into chunks
1 tbsp capers
6 black olives, pitted
juice of ½ lemon
150ml/¼ pint/scant ⅔ cup fish stock
4 tbsp dry white wine
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Place the cod, potatoes, tomatoes, onion and yellow pepper in a flameproof dish. Add the capers and olives and pour the lemon juice, fish stock and white wine over the top. Season with salt and pepper.
3 Cook in the oven for 20–25 minutes until the cod is cooked and the vegetables are tender. Remove the cod and potatoes to two serving plates and keep warm.
4 On the hob, boil up the pan juices for a few minutes until reduced. Stir in the parsley. Pour over the cod and potatoes and serve immediately with green beans.