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Cod with lemon and olives recipe

35 ratings

This colourful cod recipe, with fresh citrus flavours and plenty of caramelised roasted veg, makes a delicious stress-free meal for two. Crispy roast potatoes, soft courgettes and tangy olives are the perfect base for the flaky cod – any firm white fish would work well in this recipe. See method

Serves 2
5 mins to prepare and 35 mins to cook
407 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

300g baby potatoes, halved
1 courgette, thickly sliced
1 red onion, cut into wedges
1½ tbsp olive oil
2 small lemons, 1 zested and juiced, 1 cut into wedges
70g pack pitted mixed cocktail olives
280g pack boneless cod fillets, each fillet halved
1 tbsp roughly chopped fresh flat-leaf parsley (about 5g)

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1705kj
407kcal 20%
Fat
18g 26%
Saturates
3g 14%
Sugars
5g 6%
Salt
1.2g 20%

of the reference intake
Carbohydrate 32.1g Protein 29g Fibre 5.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 5 mins, then drain well. Transfer to a shallow roasting tin and add the courgette and red onion.
In a jug, mix 1 tbsp oil with half the lemon juice and zest. Pour over the veg in the tin, tossing to coat. Roast for 15 mins, then stir in the lemon wedges and olives and roast for 15-20 mins until the veg is tender and golden.
Meanwhile, sprinkle the remaining zest over the fish and season with black pepper. About 5 mins before the veg is ready, heat a large nonstick frying pan over a high heat until very hot. Add ½ tbsp oil and swirl the pan to coat. Add the fish, skin-side down, and fry over a medium heat for 1-2 mins or until the skin is crisp and golden. Flip and fry for 1-2 mins until just cooked through and the fish flakes easily.
Divide the roasted veg between 2 plates, top with the fish and drizzle over the remaining lemon juice. Serve garnished with the parsley and extra black pepper.

See more Cod recipes