A very simple dish that is prepared in one pot so minimal washing up, which has to be a bonus. I serve this with a mix of red and wild rice and some in season greens on the side such as broccoli or kale. This is a great dish for children that are fussy with fish. Cod is a mild flavour and the yummy tomato sauce can hide the fish if needed.
serves 2 adults and 3 children
2 onions, finely chopped
2 cloves of garlic, crushed
1 leek, halved lengthways and sliced
2 courgette, sliced into quarters
100g chorizo, sliced
1 tablespoon of smoked paprika
2 tablespoon of avocado oil
680g jar of passata (check there's no added sugar)
jar of black pitted olives
cod loin weighing 850g
Preheat oven to 180°C.
In a large rectangular dish measuring.... place the chopped onion, garlic, leek, courgette, chorizo and paprika.
Add 2 tablespoons of avocado oil and mix everything together.
Cook in the oven for 10-15 minutes.
Remove the dish from the oven, add the passata and place back in the oven for 20 minutes.
Remove from the oven again and stir in the olives and lay the cod loin on top of the tomato sauce.
Return to the oven and cook for another 20 minutes until the cod is cooked through but still moist.
Serve either on its own with some seasonal greens or with some red and wild rice.
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