Baked Cod with Saffron Potatoes

Ingredients

• 500g British new potatoes, thickly sliced
• Good pinch saffron
• 1 medium onion, thinly sliced
• 15g butter
• 150g cherry tomatoes, halved
• 1 vegetable stock cube
• 4 cod or haddock fillets, approx 150g each, skin removed

Method

1. Put the potatoes into a pan, add just enough boiling water to cover them, add the saffron and boil for 10 minutes. Drain and reserve cooking liquid.
2. Meanwhile cook the onion in the butter for 5 minutes over a medium heat until soft and golden.
3. Put a layer of potatoes into a large ovenproof dish; add the onions then the rest of the potatoes. Lay the fish on top scatter the tomatoes around.
4. Crumble the stock cube into 150ml of the potato cooking liquid, then pour over the fish. Season lightly with slat and pepper then place in the oven 190˚C/375˚F/Gas 5 and bake for 20 minutes.

ALWAYS choose MSC Certified Cod from the Atlantic or preferably, Pacific ocean. If you have Haddock, choose it from the Northeast Arctic. More info on sustainable fish choices here

More Main Meals

Next Easy Salmon & Cod Fish Pie
Previous Easy Lemon Roast Chicken & Potato Wedges