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.
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2022-08-13T07:00:00.0000000Z
2022-08-13T07:00:00.0000000Z
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