Roasted Cod with Tomatoes, Capers & Lemon
Gayle McLeod | May 1, 2015
On your table in under 30 minutes, this recipes makes it easy to add fish to your weekly menu. Fresh lingcod fillets baked in a rich tomato sauce with bright lemon, briny capers and fresh thyme. Sorry, but there may not be leftovers.
4 portions of lingcod fillets, 4-6 oz each (or use your favourite white fish - as long as it has a short cooking time)
salt & pepper to taste
1 500 ml container of Fresh Tomato & Basil Sauce
1/4 cup dry white wine or stock
1 tbsp capers (or a small handful of olives)
6 fresh thyme sprigs
1 lemon, cut into quarters
2 tbsp olive oil
Preheat oven to 400 degrees.