Red onion, gruyère & rosemary fougasse
This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia
Cod & tomato traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 red peppersdeseeded and chopped
- 2 red onionscut into wedges
- 250g cherry tomato
- handful black olives
- ½ x 680g jar passata
- 400g can butter beandrained
- 4 skinless codfillets (about 600g/1lb 5oz)
- small bunch basil
Nutrition: per serving
- kcal284
- fat3g
- saturates1g
- carbs27g
- sugars14g
- fibre8g
- protein37g
- salt2.3g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
step 2
Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.
