This baked fish dish makes for a filling yet flavoursome meal
Andalusian Baked Cod
280g Cod Loin
400g Chopped Tomatoes
1/2 Red Onion
75g Black Olives
1/2 tsp Salt
1/2 tsp Pepper
2 Ciabatta Rolls
2 Garlic Cloves (crushed)
1 tbsp freshly chopped Parsley
40g Parmigiano Reggiano (grated)
Pre-heat the oven to 200°C/gas mark 6.
Finely chop the onion, and cut the olives in half.
Place the chopped tomatoes and olives in an ovenproof dish and put the cod, onion and salt and pepper on top then cover with foil.
Bake for 20 minutes until the cod is cooked.
Make a garlic butter by mixing together the butter, garlic, parsley and grated Parmigiano.
Halve the ciabatta rolls and spread over the garlic butter and cheese then bake for 10 minutes until golden.
Serve the cod with the tomato sauce and garlic bread.