Around 30–40 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Cod baked in a tomato and garlic sauce with potatoes and vegetables.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen cod fillet
From supplies
- Potatoes
- Mixed vegetables
- Tinned tomatoes
- Garlic
- Herbs
- Salt and pepper
Method
- Heat the oven to 200°C (180°C fan). Cut the potatoes into small pieces and boil for 10–15 minutes until almost tender. Add any firm root vegetables to the pan so they also get a head start.
- Drain well and put in a baking dish with any softer vegetables, cut into small pieces.
- Mix in the tinned tomatoes, crushed garlic and herbs. Add a splash of water if needed to make a loose sauce, then season lightly.
- Nestle the defrosted cod into the sauce. Bake for around 15–20 minutes, or longer if needed, until the fish is cooked through, the sauce is bubbling and all the vegetables are tender.
- Spoon the fish, potatoes and vegetables onto plates with plenty of tomato sauce.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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