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