Mail Online

There’s more to OLIVES THAN OIL

Bake them in bread, toss them in a salad or roast them with cod and chorizo – scrummy ways with the tangy and versatile little fruit

SERVES 4

2tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed 100g (3½oz) chorizo, thinly sliced

2 sprigs of thyme

100g (3½oz) mixed pitted olives, such as green French Lucques and red Italian Cerignolas

400g tin of chopped tomatoes

4 skinless cod fillets

100g (3½oz) cherry tomatoes

Preheat the oven to 200°C/ fan 180°C/gas 6. Heat the oil in a pan and fry the onion on a

COD WITH MIXED OLIVES, TOMATOES AND CHORIZO

medium heat for 5 minutes until soft. Add the garlic and fry for 1 minute then add the chorizo and fry for 1-2 minutes. Add the thyme, olives and tomatoes and bring to the boil.

Pour into a roasting tin and place the fish on top with the cherry tomatoes. Roast for 15 minutes or until the fish flakes easily. Serve with crusty bread or new potatoes.

SATELLITE AND CABLE CHANNELS RADIO

en-gb

2022-08-13T07:00:00.0000000Z

2022-08-13T07:00:00.0000000Z

https://mailonline.pressreader.com/article/283308936260258

dmg media (UK)