Greek-style roast cod

Greek-style roast cod

Core recipe (Count 1 pt for sun dried tomatoes)

Serves 4

From the WW boards

This is a wonderful way to cook - the potatoes are half braised, half roasted, and the steam from the sun-dried tomato stock keeps the fish beautifully moist.

8 sun-dried tomatoes (not in oil) (1 pt on core)
1 garlic clove, roughly chopped
large handful of fresh basil leaves, plus a few leaves to garnish
600ml/1 pint boiling water
700g/1 lb 9oz red-skinned potatoes, peeled and cut into slices 1cm/0.5in thick
2 red onions, cut into rings
2 tbsp black olives, pitted
4 x 150g/5oz skinless, boneless cod fillets
1 lemon
salt and freshly ground black pepper

Preheat the oven to 220C/425F/Gas 7.

Place the sun-dried tomatoes, garlic and basil in a mini-chopper or small food processor and blend until very finely chopped. Stir into the boiling water.

Arrange the potato slices and onion rings in a roasting tin and pour over the tomato and herb liquid. Season with salt and black pepper and roast for 30 minutes.

Once the potatoes are tender, scatter over the olives and arrange the cod fillets on top of the potatoes.

Cut four thin slices from the lemon and place one on each fillet. Squeeze over the juice from the rest of the lemon.

Season the fish, then return the roasting tin to the oven for 8-10 minutes until the fish is just cooked. Divide between plates and serve.