Lean15 Series: French Style Cod with Black Olives

- This recipe is based on the Lean in 15 cookbook by Joe Wicks -

Serves: 2 | Prep Time: 5 mins | Cook Time: 10 mins
Make ahead - Good to freeze


- 40g butter
- 4 rashers of smoked streaky bacon, cut into 1 cm strips (£2)
- 1 red onion, diced
- 2 clove garlic, finely chopped
- 500g cod fillet, skinned and cut into 2cm chunks (£3.70) 
- 2 x 400g tin chopped tomatoes (74p)
- 16 pitted black olives (£1)
- 2 balls of mozzarella, torn into chunks (94p)
- 40g pine nuts
- Basil leaves, to serve - optional

Total: £8.38


1. Melt the butter in a large frying pan over a medium to high heat. Add the bacon and onion and fry for 2 minutes or until onion is starting to soften and the bacon is cooked, Add the garlic and cook for a further 30 seconds.

2. Drop in the chances of cod and fry, turning the chunks every now and then, for 2 minutes. Add the tomatoes and bring to the boil. Reduce the heat to a simmer and cook for 2-3 minutes.

3. Add the olives and mozzarella, then take the pan off the heat and let the mozzarella melt in the residual heat.

4. Serve the cod topped with the pine nuts - and the basil leaves, if using.



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