Baked Cod with Capers and Roasted Peppers, Tomatoes and Onions

Baked Cod with Capers and Roasted Peppers, Tomatoes and Onions

This vibrant Moroccan-inspired baked cod is as beautiful as it is delicious — flaky white fish fillets rested on a colourful bed of roasted peppers, cherry tomatoes, and red onions, then smothered in Amboora's Zesty Chermoula Tagine Cooking Sauce with capers and lemon. A light yet flavour-packed dish that comes together effortlessly in one tray.

Serves 4

Prep time: 5 mins

Cooking time: 30 - 40 mins

 Ingredients:

2 peppers, halved

200g cherry tomatoes

2 red onions, peeled and quartered

a few sprigs of thyme

2 cod fillets

1 jar Amboora Zesty Chermoula Tagine Cooking Sauce

2 tbsp capers

Zest and juice from half a lemon

a handful of fresh parsley, chopped

2 tbsp olive oil

salt and pepper, to taste

Method:

1. Preheat the oven to 200C / 180C fan.
2. In one tray, add the peppers, tomatoes, onions and the thyme sprigs. Drizzle with olive oil and season generously. Bake in the oven for 30 – 40 mins, until vegetables are slightly charred and soft.
3. Meanwhile, prepare the fish. In another tray, add the chermoula sauce and lay the cod fillets on top. Top with the capers, lemon juice and zest. Drizzle over olive oil and season. Put the tray in the oven for the last 10 minutes.
4. Remove both trays from the oven and leave to rest for a few minutes.
5. Plate up the fish, chermoula sauce and roasted vegetables. Top with the fresh parsley and serve with couscous. This would also go well with our potato salad recipe!