Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Cod cherry tomato bake
Ingredients
- 200g vine cherry tomatoes, halved
- 3 tbsp finely chopped basil leaves
- 6 Kalamata olives, halved
- 1 garlic clove, finely grated
- 1 tbsp olive oil
- 2 cod loins, about 130g each
- 300g new potatoes, halved
- 180g fine green beans, ends trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
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