Name Baked cod italienne


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* 30g (1 oz/6 teaspoons) butter
* 125 g (4 oz) mushrooms, sliced
* 1 quantity Tomato Sauce
* 4 white fish steaks, such as cod
* salt and pepper
* 125g (4oz/2 cup) pasta shells
* 8 black olives and sprigs of watercress, to garnish

1. Preheat oven to 190C (375F/Gas 5). In a saucepan, melt butter. Add mushrooms and cook gently until soft. Stir in tomato sauce.
2. Put fish in a shallow ovenproof dish. Season with salt and pepper. Pour over tomato and mushroom sauce. Cover dish and bake in the oven for about 25 minutes, or until fish flakes when tested with a fork.
3. Meanwhile, cook pasta shells until just tender. Five minutes before the end of the baking time, arrange pasta round fish, spooning some of the sauce over it. Garnish with black olives and sprigs of watercress and serve.

Serves: 4

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