Here at Mums In Real Life we’re all about ease & lifestyle balance. During the week especially, with a busy household to keep in shape it’s often unrealistic to spend hours cooking. That’s what makes this dish so perfect. This light but warming recipe is ideal for summer evenings & is incredibly easy to make. It’s also very budget friendly, and tastes delicious. I found it on the Good Food website and have made a few tweaks.
Here’s the link for the original recipe:
I will definitely be making it again as it was so yummy! Here goes:
Ingredients (for two people):
2 Cod fillets sliced into large strips
400g Tin chopped Tomatoes
2tbsp green or black pitted Olives
1tbsp sun dried tomatoes
3 pieces of Pancetta
Freshly chopped Parsley to garnish
Salt & Pepper
Start by preheating the oven to 200•C/180•C fan/gas mark 6.
Place the tomatoes, olives and sun dried tomatoes into a bowl and season well. Give it all a good mix.
Transfer into an oven proof dish (I used 2 small oven proof dishes so we could eat straight from them) and lay the cod fillets on top.
Drizzle over some olive oil and place into the oven for 20 minutes. Just before they are due to come out, heat up a small amount of olive oil in a pan and crisp up the pancetta. Remove your cod bakes from the oven and top with Pancetta and freshly topped parsley.
Serve with Rice and enjoy!