Name: Cod, new potato and roasted tomato traybake with gremolata
Total time: 3300 s
Yield: 2
Ingredients: 1 white onion; 6 clove garlic; 500 gram new potato; 360 gram Piccolo vine tomato; 1 tablespoon sherry vinegar; 2 cod loin fillet; 1 bunch flat leaf parsley; 1 lemon

Step 1

Preheat the oven to 180°C fan. Slice the white onion (1) and peel the garlic (6 cloves) .

Step 2

Arrange the M&S new potatoes (500 g) on a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, until starting to become golden.

Step 3

Add the onion, Collection piccolo vine tomatoes (360 g) and 4 whole, peeled garlic cloves to the tray along with an extra drizzle of olive oil, salt and pepper and the M&S sherry vinegar (15 mL) , tossing to coat.

Step 4

Roast for a further 10 minutes, until the onions are translucent and the tomatoes have broken down.

Step 5

Meanwhile, pat the Collection cod loins (2) dry with kitchen towel and season with salt and pepper. Move the tomatoes to the side of the dish and place the fish in the middle. Return to the oven for a further 10 minutes. Cook until flaky.

Step 6

Meanwhile, remove the stalks from the flat leaf parsley (1 bunch) and finely chop. Combine in a bowl with the lemon (1) , juice of half the lemon, 2 tbsp olive oil and a sprinkle of salt. Grate in the two remaining garlic cloves and mix. Serve the gremolata on top of the fish.

Cod, new potato and roasted tomato traybake with gremolata

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