Baked cod with tomato sauce from Great British Chefs - Chef Recipes by Andy Waters

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Notes about this recipe

  • mharriman on March 01, 2021

    Good with modifications. I made half a recipe with two cod fillets. The 400g (14.5 oz can) of tomatoes with olives and capers didn’t cover my two fillets as required and they don’t produce a sauce, so, I added a 1/2 cup of marinara sauce before popping my Dutch oven into the oven. The directions don’t specify the size of the cod fillets nor do they explain what to do with the whole garlic cloves after baking (doesn’t indicate discarding). We also thought the brown rice was an odd accompaniment with the Italian tomato sauce. I’d pair this with a penne or orecchiette pasta next time. This recipe has very basic directions that would be better with more detail. In the end, a good, easy to put together and cook weeknight meal. Nothing special but tasty enough to repeat with noted changes.

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