Baked fresh cod with tomato & olives

Ingredients

• 600g tomato and basil soup
• 200g fresh fillets of cod
• 8-10 parboiled baby potatoes cut in halves
• 1 green pepper, sliced
• 1 yellow pepper, sliced

To Garnish:

• Freshly grated parmesan
• Chopped fresh basil
• Green & black olives
• Freshly ground black pepper

Directions

1. Preheat the oven to 180ºC/350ºF, Gas Mark 4.
2. Pour ½ of the tomato & basil soup into a large casserole dish or deep roasting tray.
3. Place the 4 fillets of cod into the dish and add the sliced peppers and potatoes to the dish.
4. Pour over the remaining tomato & basil soup and transfer to the oven for 30-35 minutes.
5. Remove the dish from the oven and sprinkle with parmesan, basil and olives.
6. Sprinkle with freshly ground black pepper and serve immediately.