• 600 g Charlotte potatoes by Sainsbury's, scrubbed and boiled until tender
  • 3 tbsp olive oil by Sainsbury's
  • 1.5 tsp caster sugar
  • 1 onion, peeled and finely sliced
  • 1 tsp dried mixed herbs
  • 3 cloves garlic, peeled and finely chopped
  • 100 ml white wine
  • 400 g tin Taste the Difference Pomodorini cherry tomatoes in rich tomato sauce
  • 2 roasted red peppers, deseeded from a jar
  • juice of half a lemon
  • 2 tbsp capers
  • 600 g skinless & boneless cod fillets by Sainsbury's
  • fresh basil leaf, washed, to garnish


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  2. 2

    Tip the potatoes on to a baking tray and gently crush. Sprinkle with 1 tablespoon oil, half a teaspoon of caster sugar and a small pinch of salt. Roast for 30 minutes.

  3. 3

    Meanwhile, fry the onion in 1 tablespoon of olive oil with the mixed herbs and garlic, until softened. Add the wine and cook until most of it has been absorbed. Add the tomatoes and simmer for 5 minutes. Tip into a food processor, add the roasted peppers and blitz until smooth. Return to the pan and add the lemon juice, remaining sugar and capers. Warm through.

  4. 4

    Season the cod and fry in 1 tablespoon of oil for 4 minutes on each side until cooked through. Serve with the crushed potatoes and sauce, garnished with the basil.

Nutritional Details

Each serving provides
  • Energy 1557kj 372kcal 19%
  • Fat 10.2g 15%
  • Saturates 1.7g 9%
  • Sugars 9.1g 10%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

9.0g carbohydrate 1.4g fibre 8.6g protein

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