Adapted from a Schwartz spices recipe.
225 g baby potatoes
4 x 175g cod or haddock fillets, skinned
3 tbsp basil
3 tbsp tomato puree
120 g Gruyere cheese, grated (4 x HeA)
To serve
1 bag mixed salad leaves
225g cherry tomatoes, halved
lemon wedges to serve
- Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- Boil the potatoes in lightly salted water for 20 minutes.
- Meanwhile, place the fish fillets onto an oiled baking tray, mix the Basil and tomato purée together and spread over the fish. Bake for 10 minutes.
- Remove the fish from the oven. Sprinkle with the cheese and bake for a further 5-10 minutes. Serve with the potatoes, salad, cherry tomatoes and lemon wedges.
