About this recipe:Flavourful and tender cod fillet is baked with peppers and tomatoes resulting in a delicious low carb dish ideal for midweek suppers.
1 red pepper, seeded and cut into cubes
2 tomatoes, cut into cubes
1 onion, minced
1 clove garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons olive oil
4 (150g) fillets cod
juice of 1 lemon
salt and pepper, to taste
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat the oven to 200 C / Gas 6.
In a bowl combine the peppers, tomatoes, onion, garlic, basil and olive oil and mix well.
Lay four sheets of aluminium foil out on a work surface and place a cod fillet in the centre of each. Divide the tomato mixture evenly between the four fillets, spooning on top of the fish. Drizzle with some lemon juice and season. Place another sheet of foil on top and seal the edges to make a parcel, repeat for the other fillets. Place the parcels on a baking tray.
Bake in the preheated oven for 20 minutes, or until the fish flakes easily with a fork. Remove from the oven and unwrap the parcels. Spoon onto warmed plates and serve immediately.