1 tbsp oil
1 onion, chopped
1 red pepper, diced
400g can chopped tomatoes
½ x 25g pack parsley, chopped
260g pack Waitrose Skinless & Bonelss Cod Fillets
300g can essential Waitrose Marrowfat Peas, drained
400g can petit pois, drained
100ml Cooks’ Ingredients Vegetable Stock
1 tbsp chopped mint
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan and fry the onion and pepper for 2-3 minutes. Add the tomatoes and cook for 4-5 minutes. Stir in the parsley, season and transfer to an ovenproof dish. Top with the cod and bake for 15 minutes or until just cooked.
2. Meanwhile, cook both peas, and the stock in a saucepan for 5-8 minutes until pulpy. Stir in the mint and crush with a hand blender or potato masher to give a coarse texture, then season. Serve with the tomato baked cod.
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