Ingredients x 4
For the cod
- Cod fillets x4
- Breadcrumbs x6tbsp
- Lemon zest x2
- Parsley chopped x2tbsp Olive oil x3tbsp
For the casserole
- Red onion sliced x2
- Garlic crushed x2
- Courgettes slicedx2
- Fennel sliced x2
- Artichoke halved x 4
- Skinned peppers x2
- Cherry tomatoes x15
- Capers x2tbsp
- White wine x100ml
- Tin tomatoes x1
Method
For the cod
Place the breadcrumbs in a bowl and mix with the parsley, olive oil, lemon zest
Place the cod fillets onto a greased baking tray and season with salt and pepper
Spoon over the breadcrumbs so each piece of fish is covered
Bake in the oven at 180oc for 12-15minutes
For the casserole
In a large sauté pan heat a little olive oil and add the onion and cook until soft
Add the garlic to the pan along with the courgettes, fennel, peppers, cherry tomatoes and artichoke and cook for 5minutes
Pour the wine into the pan and bring to the boil
Add the tinned tomatoes and capers and cover the pan and cook for 15minutes or until the sauce has reduce to a thick consistency
