Baked Cod With Olives And Spring Onions
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 x 6 oz (175 g) cod fillets, skinned
- 16 stoned black olives, finely chopped
- 2 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 bunch spring onions, finely chopped
- 2 chillies, finely diced
- juice and zest of 1 lime
- salt and ground black pepper
- ¼ pint ( 150ml) tomato juice
- ¼ pint (150ml) fish stock
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