The title of this recipe is a bit of a mouth fell, but I can assure you it is easy to make, and blinking tasty. Fish and capers couldn’t be more friends if they tried could they?

When l buy filleted, portioned cod frozen I find you get more fish for your money. The fish can also cook from frozen  too.

For speed I use frozen chopped garlic and frozen chopped basil. This recipe is more about opening jars and packages than skill. You can whip it together in minutes.

As I have said before there is a stigma attached to using frozen veggies etc. It’s daft, I don’t know why. I mean if someone wants to chop the onions, garlic and herbs for me – the honour is all theirs. I don’t feel it’s that much more expensive either.

If you are in a rush and love fish – give this a go!

6 cod fillet portions

1 bag of gnocchi

500g cherry vine tomatoes

1 tablespoon of chopped garlic

Large glug of olive oil

1 heaped tablespoon capers

2 tablespoon black olives

1 heaped tablespoon of finely chopped basil – frozen again!

Salt to taste

Chilli (optional) finely chopped – again I buy pre chopped and frozen

Preheat oven to 200 degrees centigrade

Get yourself a large flatish roasting type dish

Place your cod on first, rubbing a bit of oil on either side so as not to stick. Sprinkle some of the garlic, salt, basil and chilli – if using. On to each piece.

Now chuck the rest of the ingredient in making sure things aren’t too piled up on top of each other. Glug some more oil on top – season

Chuck in oven for about 30 – 40 mins until the tomatoes are soft and squishy and gnocchi is slightly browned

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