Cod fillets with tomato and rocket

How to make Cod fillets with tomato and rocket recipe

Serves 4

Preparation time 5 minutes, Cooking time 12–15 minutes

Ingredients:
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 chopped basil
125 g (4 oz) rocket leaves
salt and pepper

Method:
Rub the cod fillets all over with 1 tablespoon of the oil and season well with salt and pepper.

Scatter over the garlic and put the fish in a roasting tin lined with baking paper. Arrange the cherry tomatoes alongside and drizzle with the remaining oil, the balsamic vinegar and basil. Season with salt and pepper to taste.

Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until the fish is flaky and the tomatoes are roasted. Serve the cod with the tomatoes and rocket leaves.

For cod with Italian-style salsa, oil and season the cod fillets as above and fry for 5–6 minutes or until cooked through and golden brown.

To make the salsa, mix together 8 finely chopped sun-dried tomatoes, 2 tablespoons roughly chopped basil leaves, 1 tablespoon drained capers, 1 tablespoon lightly crushed toasted pine nuts and 2 tablespoons olive oil in a bowl. Serve with a rocket salad.

Cod fillets with tomato and rocket