Dinner party worthy. The cod steamed in olive oil and lemon juice nestles on a bed of roasted tomatoes, red peppers and olives flavored with garlic and small pieces of sweet potato are scattered around the fish. Start cooking the tomato mixture ahead of the fish as it needs more time.The sweet potato ‘confetti’ is briefly cooked in boiling water and then sautéed.
1 pound of cod
2 tbsp. olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
Place fish on a piece of aluminum foil in a roasting tin.
Pour the oil and lemon juice over the fish and season. Then wrap the fish and cook in oven for 30 minutes at 350 degrees.
Roasted Tomato, Red Peppers and Olive Mixture
2 tbsp. olive oil, season with salt and freshly ground black pepper
1 dry pint cherry tomatoes
2 red peppers – sliced
1 large clove of garlic
12 black olives – pitted and chopped
Place seasoned oil in a mixing bowl and add the rest of the ingredients and toss well so they get a good coating of oil.
Place in a roasting tin and cook in oven for 45 minutes at 350 degrees
Sweet Potato Confetti
2 x sweet potato – peeled and chopped into small pieces
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Cook sweet potatoes pieces in boiling water for 5 minutes or so until just tender.
Heat olive oil and when sizzling add sweet potato pieces.
Cook until nicely browned.