BAKED COD WITH TOMATO SAUCE

 

BAKED COD WITH TOMATO SAUCE

Serves 4

0.5 Syn per serving, if using sugar, instead of sweetener

4 cod fillets
800g tinned chopped tomatoes
2 cloves of garlic, peeled
1 tbsp. capers
2 tsp. sugar - 2 Syns (could use sweetener but I find it a bit tangy for this)
8 basil leaves, torn
300g brown rice

Rinse the rice under cold water for 1-2 minutes and set aside to drain.
Add the rice and 650ml of water to a pan, bring to the boil, then cover and reduce to the lowest heat possible.
Cook the rice for 35-40 minutes, stirring occasionally, until all the water has been absorbed.
Place the tomatoes, garlic, capers and sugar into an ovenproof dish or pan and cook gently, on a low to medium heat, for 15 minutes, stirring occasionally.
Carefully place the fish into the dish/pan and spoon over the tomato sauce, making sure the fish is completely submerged.
Pre-heat the oven to 180C/Gas 4.
Bring the sauce back to a gentle simmer and then place in the oven for 10-12 minutes, or until the fish is tender and cooked through.
Dish the cod up onto warmed plates, along with the brown rice and scatter the basil leaves over the top.
Spoon the remaining sauce over and serve immediately.

If you like, you can also add 100g black olives to the recipe (Synned or, I believe some of these can be used as a HEX - will check and edit later). After removing the pips, by squeezing the olives between your thumb and forefinger, they are added to the pan, along with the tomatoes, garlic, etc, before the cooking for 15 mins.

This recipe is from a chef called Andy Waters and is easy but tasty.

Ok, I've just checked to see if an amount of olives can be used as a HEX but couldn't find anything anywhere on-line. If someone else knows, please could you let me know? However, what I did find was that black or green olives, without stones, are 1.5 Syns for 25g.