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Cod with Olive and Bread Topping, Potatoes and Tenderstem Broccoli
Ingredients
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cod fillets, skinless600 - 700 g
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cornbread cut in pieces120 g
-
pitted green olives50 g
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olive oil plus extra for brushing and drizzling20 g
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onions quartered125 g
-
garlic cloves2
-
cherry tomatoes on the vine30
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orange juice10 g
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balsamic vinegar1 tsp
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sweet paprika½ tsp
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fine sea salt plus extra to taste½ tsp
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water750 g
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new potatoes halved (2-3 cm)600 - 650 g
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tenderstem broccoli rinsed400 g
Difficulty
easy
Nutrition per 1 portion
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