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Recipe & image courtesy of Avonmore

Baked fresh cod with tomato & olives

A zesty sauce made of tomatoes, green and yellow bell pepper, and basil turns cod into a flavourful meal the whole family will love.

Serving: 4
Time: 45 minutes
Difficulty: Easy


  • 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


  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.