Baked Cod With Olives And Spring Onions
|Olive oil||1 Teaspoon|
|Cod fillets||350 Gram (2 Fillets Of 175 Grams Each)|
|Black olives||16 , pitted and finely chopped|
|Chopped parsley||2 Tablespoon|
|Chopped dill||1 Tablespoon|
|Spring onions||1 Bunch (100 gm), finely chopped|
|Chilies||2 , finely diced|
|Lime||1 , juiced and zested|
|Freshly ground black pepper||To Taste|
|Tomato juice||150 Milliliter|
|Fish stock||150 Milliliter|
Preheat the oven to 230°C/450°F/gas mark 8.
Lightly oil a roasting tray and place the cod in the bottom.
In a bowl, combine the olives, herbs, spring onions, chillies and lime zest with the lime juice, then spread this mixture over the top of the cod.
Season with black pepper, then pour the tomato juice and fish stock around the fish.
Place on the hob and bring to the boil over a medium heat.
Place the dish in the oven and cook for 12 minutes.
Serve immediately, using the juices as a sauce.