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2. Preheat oven to 180C. Brush the tomatoes all over with olive oil, season with salt and then place on a baking tray. Place in the oven and roast for 10-12 minutes.
3. Meanwhile, score the skin of the cod fillets, about an inch apart. Season on both sides with salt and pepper. Heat a frying pan over a high heat and then add 2 tbsp of olive oil. Place the cod fillets into the pan, skin side down, and cook for 2 minutes. Turn over and cook the flesh side for a minute or so, or until cooked through.
4. Serve the cod alongside the roasted tomatoes and then spoon over the salsa verde.