Lemon and Thyme Roasted Cod

Serves: 4

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Total Time: 25

Prep Time: 5

Cook Time: 20

• 10  pitted green olives
• 2 tablespoon(s) capers
• 1  lemon
• 1 tablespoon(s) olive oil
• A few thyme sprigs
• 4  x 125g cod fillets

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Roughly chop the olives and capers and put into a bowl. Zest the lemon and add to the bowl, then add the olive oil and squeeze over the lemon juice. Snip in the thyme leaves, season with plenty of freshly ground black pepper and mix everything together.
2. Put the cod into a shallow roasting tin and spoon over the olive and caper mixture. Cover loosely with foil and roast for 15-20min until the fish is opaque and firm to the touch.
3. SERVE WITH... New potatoes and wilted spinach. You'll need 75g (3oz) of potatoes per person. Simmer them in boiling water for 20min until tender. To prepare the spinach, melt 25g (1oz) butter in a large frying pan, then add 200g (7oz) baby leaf spinach, washed and well drained. Cookover a low heat until wilted. Season to taste with salt and freshly ground black pepper and serve.

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