Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Vegetable and fish bake
Quick-to-prepare succulent cod with aubergines, courgettes and olives
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 small aubergine
- 1 small courgette
- 1 tsp olive oil
- 2 x 400g tins chopped tomatoes
- 1 handful pitted black olives
- 1 tbsp Capucines capers
- 4 x 120g skinless cod loins
- Black pepper, to serve
Method
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1
Halve the aubergine and courgette lengthways and slice into crescent shapes.
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2
Heat the oil in a large frying pan and cook the vegetables for 5 minutes until golden. Stir in both tins of tomatoes and bring to the boil.
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3
Add the olives and capers.
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4
Reduce the heat to a simmer and carefully place the skinless cod loins on top of the sauce. Cover the pan and cook for 8-10 minutes, until the fish is cooked through. Season with black pepper and serve.
