Recipe: Fish friday

Rating: 4.2 stars based on 1185 reviews


  • 600g Charlotte potatoes,unpeeled, boiled
  • 3 tablespoons olive oil
  • teaspoons caster sugar
  • 1 onion, peeled & finely sliced
  • 3 garlic cloves, peeled & finely chopped
  • 100ml white wine
  • Loads of cherry tomatoes
  • 2 roasted red peppers, deseeded, from a jar
  • Juice of ½ a lemon
  • 2 tablespoons capers
  • 600g skinless, boneless cod fillet
  • Fresh basil leaves to garnish


  • Preheat the oven to 220°C, fan 200°C, gas 7.
  • Tip the potatoes onto a baking tray and gently crush.
  • Sprinkle with 1 tablespoon oil, ½ teaspoon caster sugar and a small pinch of salt.
  • Roast for 30 minutes.
  • Meanwhile, fry the onion in 1 tablespoon olive oil with the mixed herbs and garlic, until softened.
  • Add the wine and cook until most of it has been absorbed. Add the tomatoes and simmer for 5 minutes.
  • Tip into a food processor, add the roasted peppers and blitz until smooth.
  • Return to the pan and add the lemon juice, remaining sugar and capers. Warm through.
  • Season the cod and fry in 1 tablespoon oil for 4 minutes on each side, until cooked through.
  • liServe with the crushed potatoes and sauce, garnished with the basil.


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