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Cod and red capsicum traybake

Name: Fish and capsicum traybake recipe
Ingredients: 1 large onion, chopped; 2 red capsicums, deseeded and chopped; 4 garlic cloves, unpeeled; 60ml olive oil; 400g can chopped tomatoes; 1 tsp dried mixed herbs; 75g black olives, roughly chopped or halved; 4 cod fillets or other firm white fish; Handful of chopped flat-leaf parsley to serve; Pan-fried potatoes or thick slices of crusty bread (optional), to serve; Lemon wedges, to serve

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by Samuel Goldsmith

CHEF

Mar 17, 2024

“Cod is a great fish to use in a traybake because its firm texture means that it doesn’t flake apart when you’re scooping it out. If you keep some frozen fillets in the freezer, then this dish is pretty much a storecupboard dish, too.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now.

1 large onion, chopped
2 red capsicums, deseeded and chopped
4 garlic cloves, unpeeled
1/4 cup (60ml) extra virgin olive oil
400g can chopped tomatoes
1 tsp dried mixed herbs
75g black olives, roughly chopped or halved
4 cod fillets or other firm white fish
Handful of chopped flat-leaf parsley to serve
Pan-fried potatoes or thick slices of crusty bread (optional), to serve
Lemon wedges, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Put the onion, capsicum and garlic cloves into a roasting pan and toss them in 2 tbs oil. Roast in the preheated oven for 15 minutes, then mix up the vegetables and return the pan to the oven to roast for a further 10-15 minutes or until soft and slightly golden.
3.

Pour the tomatoes over the vegetables, then mix in the dried herbs and olives and season well. Roast in oven for 5 minutes.
4.

Lay the fish fillets on top of the vegetables, gently pushing them down into the tomato sauce. Drizzle the remaining oil onto the fish and season the fillets on top. Roast for 12-15 minutes until the fish is cooked through when flesh flakes easily when tested with a fork.
5.

Scatter over the chopped parsley. Serve with the lemon wedges to squeeze over, and some pan-fried potatoes or slices of crusty bread alongside, if you like.