Cod Portugaise with boiled new potatoes and side salad
Nutrition Facts
each servingIngredients
all 16 types- 4 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp thyme
- 2 cloves garlic, peeled and crushed
- freshly ground black pepper
- 4 fresh cod fillets (each 150g)
- 2 x 400g tins chopped tomatoes
- 125ml white wine
- 1 tbsp tomato puree
- 2 tsp oregano
- 2 bay leaves
- 12 small new potatoes (600g total weight)
- 4 servings salad leaves
- 4 servings cucumber
- 4 spring onions
- 12 cherry tomatoes
Directions
7 steps in totalPreheat the oven to 180°C/gas 4
Make the marinade by mixing the lemon juice, half the olive oil, thyme, garlic and pepper in a dish. Add the raw cod, turning it over to ensure all the fish is coated. Set aside and marinate for 20 minutes.
In the meantime, lightly grease an ovenproof dish with the remainder of the oil, add the fish once it has marinated, cover with foil and bake for 20 minutes.
Meanwhile, in a saucepan, mix the tomatoes, white wine, tomato puree, oregano and bay leaves together and heat gently.
As the fish bakes and the sauce reduces, boil the new potatoes until ready and prepare the side salad using the salad leaves, cucumber, spring onion and cherry tomatoes.
After the sauce has cooked for 15 minutes, take the fish from the oven and pour the sauce over. Place it back in the oven for 5 more minutes or until the fish flakes easily.
To serve, remove the bay leaves from the sauce and serve with the boiled new potatoes and side salad.
