A really easy meal made special with some storecupboard staples. This cod is topped with stir-in tomato and garlic pasta sauce (Sacla) and mayonaise and then topped with whole pine kernals, then baked until the fish is cooked.
I used two cod fillets (frozen, packaging says sustainable sourced). On top of each fillet I put one teaspoon of pasta sauce and one of mayonnaise. I find mayonnaise an easy way of adding creaminess without having to worry about my dairy intolerance. I find the little jars of 'stir-in' pasta sauce very useful for all sorts of things as they keep for a fortnight once open, and are great for pizzas as they are not too sloppy.
I was going to pulverise the pine kernals but as I no longer have a food processor I just sprinkled the pine kernals on top of the fish. I think this was fine and don't think I would bother chopping the pine kernals in future even if the kit was handy.
I baked the fish in the oven for thirty minutes as instructed on the packaging, and served with potato wedges, roasted carrots, and steamed broccoli.