Tomato, olive and rosemary cod with stir-fried greens

Tomato, olive and rosemary cod with stir-fried greens
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

With a tomato and olive sauce, this quick and easy cod recipe has a taste of the Med.

Nutrition: per serving

Calories
325kcals
Fat
16.5g (2.2g saturated)
Protein
33.3g
Carbohydrates
15.1g (10.7g sugars)
Fibre
6.9g
Salt
1.7g
Calories
325kcals
Fat
16.5g (2.2g saturated)
Protein
33.3g
Carbohydrates
15.1g (10.7g sugars)
Fibre
6.9g
Salt
1.7g

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 4 fresh rosemary sprigs
  • 2 x 400g tins chopped tomatoes
  • 200g pitted kalamata olives
  • 1 tsp caster sugar
  • 4 sustainable skinless cod fillets
  • 400g spring greens

Method

  1. Heat 1 tbsp of the oil in a large lidded frying pan. Finely chop the onion and garlic, then fry for 2 minutes. Roughly chop the rosemary, then add to the pan with the tomatoes, olives and sugar. Simmer for 5 minutes, then taste and season with a little salt and plenty of pepper.
  2. Add the cod fillets to the pan, carefully pushing them into the tomato sauce. Cover with the lid and cook for a further 4-5 minutes until the fish is cooked through.
  3. Meanwhile slice the spring greens. Heat the remaining oil in another large frying pan over a high heat, then add the spring greens and stir-fry for 2 minutes or until wilted. Season with salt and pepper.
  4. Serve the stir-fried greens alongside the fish, with the tomato and olive sauce spooned over.

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  1. Love this recipe, Tomato, olive and rosemary cod with stir-fried greens delicious cod cooked in a way to remind me of Mediterranean holidays.

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