Lemon, Tomato and baby potato cod traybake
Ingredients
4 cod fillets
2 lemons
100ml sunflower oil
1tsp sea salt
1tsp ground black pepper
2-3 sprigs thyme
15 cherry tomatoes
Method
1) Pre-heat your oven to 200°C/Gas mark 6. Next, start by heating your frying pan with 1tbsp of sunflower oil and half a lemon’s juice until spitting hot.
2) Add your cod and fry on each side for 5 minutes. Use a large spatula as you want to go straight under the cod, because if you do not, the delicate flesh will fall apart. Whilst your cod is cooling, take one lemon and cut into strips to place on top of your cod.
3) Add your cod onto a roasting pan and squeeze some lemon juice over the top. Then, add your thyme and cherry tomatoes and top with sea salt and black pepper. Grate the zest of 1 lemon over the top.
4) Bake in the oven for 10 to 15 minutes or until fully cooked through and then take out and rest for another 3 minutes so the cod can soak up all those tomato and lemon juices.