Cod and Cherry Tomato Bake

• cherry tomatoes↗200g g

  halved

• basil leaves, finely chopped3 tbsp tbsp
• Kalamata olives6

  halved

• garlic clove↗1

  finely grated

• olive oil↗1 tbsp tbsp
• cod fillet2

  about 130 g each

• new potatoes↗300g g

  halved

• thin green beans↗180g g

  ends trimmed

• extra‑virgin olive oil↗1 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Mix the cherry tomatoes with 2 tbsp basil, olives, garlic and oil in a small non‑stick baking dish or shallow heat‑proof dish. Add the cod fillets, then bake for 15‑18 minutes until the fish is cooked.

2. 2

   Meanwhile, boil the potatoes in a pot, and steam the beans above them for 15 minutes until both are tender.

3. 3

   Arrange the beans in the center of two plates and place the cod fillet on top. Transfer the tomatoes with their juice to a bowl and mix them with the remaining basil, extra‑virgin olive oil and balsamic vinegar. Pour the mixture over the cod and serve the potatoes separately. Optionally sprinkle with a little ground black pepper.