Olivia loved this dish!
You will need:
Cod! Skinless and boneless. I bought 4 pieces as I wanted to cook for the whole family.
Tomatoes – either big ones or baby. I used baby tomatoes as I had them in fridge left from Olivia’s snacks
1 yellow pepper (remove pips)
Olive oil (I used extra virgin)
Basil – ran out of fresh so used dry version!
Preheat oven 180 Gas mark 4
I spooned 2 large tablespoons of olive oil into a baking dish followed by 2 teaspoons of balsamic vinegar (this little concoction I also use as a salad dressing by the way!)
Next in I threw the chopped pepper and halved 6 baby tomatoes. I then baked in the oven for 5 minutes.
When time was up I removed from oven and nestled the four pieces of cod in-between the pepper and tomatoes. I always scoop up the olive oil with a spoon and splash over the cod. Then I sprinkled a few pinches of basil over the cod.
Pop back in the oven and bake for a further 15 minutes. Voila! A taste of summer….
So Olivia yummed up this dish when I served it to her just cooked and blended. I would never recommend freezing fish. Our recommendation – best served fresh!