See Also: Greek-style roast cod(recipes)
Greek-Style Chicken(recipes)
Greek-Style Chicken Stew(recipes)
Greek-Style Beef Kabobs(recipes)
Greek-Style Cucumber Salad(recipes)
Greek-Style Grilled Feta(recipes)
Italian-Style Pot Roast(recipes)
Roast turkey with one-pot roast vegetables and roast potatoes(recipes)
Parsnip-stuffed roast saddle of lamb with fondant potatoes, roast beetroot and red wine sauce(recipes)
un-Greek(dictionary)

Greek-style roast cod (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



8 sun-dried tomatoes (not in oil)1 garlic clove, roughly choppedlarge handful of fresh basil leaves, plus a few leaves to garnish600ml/1 pint boiling water700g/1 lb 9oz red-skinned potatoes, peeled and cut into slices 1cm/0.5in thick2 red onions, cut into rings2 tbsp black olives, pitted4 x 150g/5oz skinless, boneless cod fillets1 lemonsalt and freshly ground black pepper



Method



1. Preheat the oven to 220C/425F/Gas 7.2. Place the sun-dried tomatoes, garlic and basil in a mini-chopper or small food processor and blend until very finely chopped. Stir into the boiling water.3. Arrange the potato slices and onion rings in a roasting tin and pour over the tomato and herb liquid. Season with salt and black pepper and roast for 30 minutes.4. Once the potatoes are tender, scatter over the olives and arrange the cod fillets on top of the potatoes. 5. Cut four thin slices from the lemon and place one on each fillet. Squeeze over the juice from the rest of the lemon.6. Season the fish, then return the roasting tin to the oven for 8-10 minutes until the fish is just cooked. Divide between plates and serve.