Ingredients
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750g baby new potatoes, crushed or grated
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2 garlic cloves, crushed or grated
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1 tbsp olive oil
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1 (350g) jar tomato and basil pasta sauce
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2 tbsp capers
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100g pitted green or black olives
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220g green beans, trimmed
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2 cod fillets, skinned
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50g wild rocket
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1 lemon, ½ juiced, ½ cut into wedges
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1 tbsp flat-leaf parsley, chopped
Method
1. Preheat the oven to 220°C/200°C fan/gas 7. Bring a large pan of salted water to the boil and simmer the potatoes for 12-15 mins until cooked; drain.
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2. Tip the potatoes into a roasting tin and gently press with the back of a fork so they crack slightly. Toss in the garlic and oil; season well. Roast for 20 mins, giving the tin a shake halfway through.
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3. Spoon the jar of tomato sauce into the tin, along with the capers, olives and a good splash of water. Add the green beans, then arrange the cod fillets on top and season. Return to the oven for 10-12 mins, or until the cod is cooked through.
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4. Scatter with the rocket and squeeze over the lemon juice. Add a sprinkling of parsley and serve with the lemon wedges.