Roasted Cod on Cavolo Nero

4 x 150g cod fillets

25g capers

25g black olives, sliced

3 tbsp extra virgin olive oil

300g vine on cherry tomatoes

400g cavolo nero, shredded

Half x 15g pack chives, chopped

Half x 20g pack parsley, chopped

1. Preheat the oven to 200oC, gas mark 6.

2. Place the cod on a greased baking tray.

3. Mix together the capers, olives and oil, season and spoon over the fish.

4. Add the tomatoes to the baking tray. Bake for 15–20 minutes.

5. Meanwhile, boil the Cavolo Nero for 6–8 minutes.

6. Drain and return to the pan.

7. Stir in the herbs and the juice from the cod.

8. Divide the Cavolo Nero between 4 plates and top with the cod and tomatoes.