Genia’s Cod & Cauli Summer Bake

Serves 2

Preheat oven to 200-220 C

Requires: oven dish, spatula or large serving spoon, sense of adventure


— Ingredients —

  • [ ]2 x cod fillet, or haddock, hake or other sturdy white fish
  • [ ]Half  / small head of cauliflower
  • [ ]Sun-dried or fresh tomatoes
  • [ ]Olives – any!
  • [ ]Pesto or other tasty green herby sauce
  • [ ]Asparagus, padron peppers or other (fancy?) greens
  • [ ]Optional – potatoes – mashed, baked, steamed, etc.


— Method —

  1. Lay fish fillets in an oven dish that’s too big for them, widthways – or put in a load of fish bits.
  2. Split cauli into small florets (halve them if large) and scatter round and between fish.
  3. Scatter sundried tomatoes or fresh cherry or baby plum tomatoes and olives (chopped if large) around the dish.
  4. Put blobs of pesto around the dish using a teaspoon to make the blobs.
  5. Drizzle rapeseed or olive oil over the dish – not too much as the pesto will add oil to the dish.
  6. Prep the potatoes (if using) and cook as necessary – if doing baked potatoes, nuke for 10 mins while fish is cooking then add to oven for final 10 mins of fish cooking.
  7. Bake the fish dish for 20-ish mins in the oven at 200-220 C.
  8. Cook the greens towards the end of this time. 
  9. Use a spatula or large serving spoon to serve in halves and drizzle liquid over the top.
  10. Place greens on top, artfully, and potatoes – if using – on the side.
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