Greek-style roast cod

Preperation time: 15 mins
Cooking time: 30 mins to 1 hour

This is a wonderful way to cook - the potatoes are half braised, half roasted, and the steam from the sun-dried tomato stock keeps the fish beautifully moist.

Ingredients
8 sun-dried tomatoes (not in oil)
1 garlic clove, roughly chopped
large handful of fresh basil leaves
600ml/1 pint boiling water
700g/1 lb 9oz red-skinned potatoes, peeled and sliced
2 red onions, cut into rings
2 tbsp black olives, pitted
4 x 150g/5oz skinless, boneless cod fillets
1 lemon
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the sun-dried tomatoes, garlic and basil in
a mini-chopper or small food processor and blend until
very finely chopped. Stir into the boiling water.
3. Arrange the potato slices and onion rings in a roasting
tin and pour over the tomato and herb liquid. Season
with salt and black pepper and roast for 30 minutes.
4. Once the potatoes are tender, scatter over the olives
and arrange the cod fillets on top of the potatoes.
5. Cut four thin slices from the lemon and place one on
each fillet. Squeeze over the juice from the rest of the
lemon.
6. Season the fish, then return the roasting tin to the
oven for 8-10 minutes until the fish is just cooked.
Divide between plates and serve.