Typical nutritional content (per portion)
450g (1lb) potatoes, peeled or scrubbed clean, keeping the skins
3 tablespoons olive oil
4 ripe plum tomatoes, halved and cut into thick slices
1 red onion, cut into rings and separated
1 large yellow pepper, seeded and cut into chunks
2 tablespoons capers, drained
12 kalamata olives pitted
4 x 150g (5oz) cod fillets, skinned and boned
Freshly ground black pepper
Steamed asparagus to serve
Preheat the oven to 200°C / 400°F/ Gas Mark 6.
Cut the potatoes into 0.5cm (¼in) slices and arrange in a single layer in a roasted tin lined with non-stick parchment paper. Add one tablespoon of the olive oil and season lightly with pepper. Toss until evenly coated, then roast for 15-20 minutes or until cooked through and lightly golden.
Meanwhile, arrange the tomatoes in the bottom of an ovenproof dish and scatter the onion and yellow pepper over them. Sprinkle the capers on top with the olives and then drizzle a tablespoon of the olive oil over. Roast in the over for 8-10 minutes until cooked through and tender. The time will depend on the thickness of the fillet.
Arrange the potato slices on warmed plates and spoon the cod and vegetable mixture on top, drizzling over any cooking juices left in the dish. Serve at once with the steamed asparagus.