For the times when you want something minimal effort but high flavour and healthy. The recipe makes 4 so either batch ahead or reduce the quantities as you need.

Serves: 4Prep Time: 15 minutesCook Time: 30 minutes

Ingredients:

  • 4 cod fillets (about 150-180g each)
  • 2 tablespoons olive oil
  • 1 lemon, sliced (half for juice, half for garnish)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 red onion, cut into wedges
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 courgette, sliced into half-moons
  • 200g cherry tomatoes, halved
  • A handful of fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. Prepare the Vegetables: On a large baking tray, spread out the red onion, bell peppers, zucchini, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and half of the minced garlic, and toss to coat the vegetables evenly.
  3. Roast the Vegetables: Place the tray in the preheated oven and roast for about 15 minutes, or until the vegetables start to soften and caramelise.
  4. Season the Cod: While the vegetables are roasting, prepare the cod fillets. In a small bowl, mix the remaining olive oil, the rest of the minced garlic, oregano, smoked paprika, and the juice of half a lemon. Season the cod fillets with salt and pepper, then brush them with the olive oil mixture on all sides.
  5. Add Cod to the Tray: After 15 minutes, remove the tray from the oven and make space for the cod fillets among the vegetables. Nestle the cod on top of the vegetables, placing lemon slices on each fillet for added flavor.
  6. Bake: Return the tray to the oven and bake for an additional 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelised.
  7. Serve: Remove from the oven and garnish with fresh parsley. Serve the cod fillets with a generous portion of roasted vegetables on the side. For an extra burst of flavour, squeeze some fresh lemon juice over the entire tray.

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