Tray baked cod is a great, colourful summer dish and perfect for mid-week. You can prepare everything in advance and then it only needs 15 minutes in the oven.
Pre-heat the oven to 220°C/425°F/gas mark 7. Bring a pan of lightly salted water to the boil and simmer the new potatoes for 10 minutes until almost tender.
700 g new potatoes
Blanch the runner beans (or broccoli or asparagus) by placing them in the water with the potatoes for the last 3 minutes, then drain all together.
460 g runner beans
Place the runner beans, potatoes and tomatoes & olives in a large roasting tin, drizzle with the olive oil and season with salt and pepper. Give it all a gentle stir.
250 g cherry tomatoes, 160 g black olives, 2 tablespoon olive oil, 1 dash salt, 1 dash black pepper
Lay the fish steaks skin side down amongst the vegetables & add the lemon halves to the tray .Bake in the oven for around 15 minutes until the fish steaks are cooked all the way through.
800 g white fish fillets, 2 lemons
Scatter the basil leaves over the top and serve.
10 g fresh basil leaves
Notes
Tips
You can use any white fish steaks or loins. Steaks or loins work best as they won't dry out when baked.
Other vegetable you can use include broccoli, asparagus, peppers or courgettes.
The black olives give this dish a nice saltiness, but you use green olives or leave them out altogether.
There's no need to serve anything extra with this Tray Baked Cod, but you could serve a green salad if you like.
Reheating baked fish risks drying it out. If you do need to reheat it, sprinkle a little water over the fish, cover with foil and reheat in the oven for 5 - 10 minutes at 220°C/425°F/gas mark 7.
Storage
Generally, fresh fish can be stored in your fridge for 2 days, but it obviously depends on when it was caught so ask your fishmonger or look for the use by date. White fish such as cod can be frozen for up to 6 months