Tag: gordon ramsay cod recipes

Oven baked fish with tomatoes and olives

Print Page

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This recipe is quick and easy and makes a deliciously healthy light fish lunch or main meal. You can use any type of fish fillet such as cod, haddock or pollock so the recipe can be as costly or inexpensive as you like. Serve the fish with extra vegetables, a simple salad or sauté potatoes – delicious. The tomatoes add a rich flavour to the fish which works extremely well with the garlic and tangy olives. Sprinkle with spring onions and serve this fish with new potatoes and crisp, fresh salad.

Ingredients

  • 500g cherry tomatoes, cut in half
  • 2 cloves garlic, crushed
  • 4 spring onions, finely sliced
  • 225g pitted green olives, halved
  • Grated zest and juice of 2 limes
  • 4 tbsp olive oil
  • 3 tbsp fresh chopped coriander
  • 4 white fish fillets e.g cod, haddock, pollock etc
  • Salt and freshly ground black pepper

That’s goodtoknow

You could add red peppers to the tomato mixture – deseed and cut into small pieces. Use lemons instead of limes and a mixture of fresh herbs instead of coriander.

Method

  1. Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Mix together the tomatoes, garlic, onions and olives.
  2. Stir in the zest of two limes and juice of one of the limes, two tablespoons of the olive oil and half the coriander. Combine everything together well and season with salt and pepper. Spoon into an ovenproof dish.
  3. Put the fish into second ovenproof dish and drizzle with the remaining olive oil. Pour on the juice of the second lime.
  4. Sprinkle on the remaining coriander and season with salt and pepper.
  5. Put both dishes in the oven and bake for 10 – 15 minutes or until the fish fillets are opaque and fully cooked and the tomatoes are softened.
  6. Serve the fish and top with the tomato and olive mixture. Pour over any remaining cooking juices.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

More cathy seward recipes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Victoria sandwich

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

  • Serves: 5-6

  • Prep time: 35 mins

    (including decorating time)

  • Cooking time: 20 mins

    (plus cooling time)

  • Total time: 55 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Editor’s pick
  • Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

  • 4 eggs
  • Their weight in pounded sugar, butter and flour
  • ¼ tsp salt
  • A layer of any kind of jam or marmalade

Method

  1. Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
  2. When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
  3. Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London. 

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close