What you need:

2 x 400g tins chopped tomatoes

100g black pitted olives

2 cloves garlic, peeled and 
finely sliced

1 tbsp capers or 2 anchovy fillets

2 tsp sugar

300g  brown rice

4 fresh cod fillets (or any other white fish )

handful fresh basil leaves

 ( to serve)

What you do:

Preheat the oven to 200 C/400 F /Gas mark 6.

Put the tomatoes, olives, garlic, capers or anchovies and sugar into an ovenproof dish and cook for 15-20 minutes.

Meanwhile, cook the rice according to the packet instructions.

Carefully tuck the fish under the sauce and cook 
for 10 minutes or until just cooked.

Scatter over the basil leaves and serve with the rice.


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