One-Pot Cod with Peppers

Ingredients

• Olive oil 2 tbsp
• Large onion 1
• Mixed bell peppers 2
• Garlic cloves 3
• x 400g can chopped tomatoes 1
• Kalamata olives, pitted and halved 75g
• Dried oregano 1 tsp
• Lemon juice 1 tbsp
• Salt and freshly ground black pepper to taste
• Cod fillets, skinless and boneless 4 x 150g
• Feta cheese, crumbled 50g
• Fresh parsley, chopped small bunch

Method

1. Preheat your oven to 190°C (170°C fan/Gas Mark 5).
2. Heat the olive oil in a large, oven-safe frying pan or a deep casserole dish over a medium heat. Add the chopped onion and sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped tomatoes, halved olives, dried oregano, lemon juice, salt, and pepper. Stir everything together and bring to a gentle simmer.
5. Carefully nestle the cod fillets into the sauce, ensuring they are mostly submerged.
6. Cover the pan or dish tightly with a lid or foil. Transfer to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
7. Remove from the oven. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top.
8. Serve immediately, perhaps with crusty bread or a simple green salad.