COD & ROASTED VEGETABLES
This one tray, healthy and simple fish dish will whisk you off to the Mediterranean with its flavours. The roasted vegetables are a great way to add flavour to white fish. Serve with asparagus and lemon for maximum flavour!
Per serving : 480kCal / Carbs 37g / Protein 38g / Fat 20g
Ingredients
150g New Potatoes
50g Carrots
50g Peppers
50g Shallots
1 1/2 tbsp Olive Oil
1 tsp Paprika
Salt & Pepper
2 Rosemary Stems
50g Tomatoes
180g Cod
2 Slices Lemon
50g Asparagus
How to make it
- Preheat oven to 190°C
- Halve the potatoes, peel and chop the carrots, cut the pepper into 3cm cubes, peel the shallots and add them all to a roasting tin.
- Add a tablespoon of olive oil, a teaspoon of paprika and a pinch of salt and pepper.
- Mix well, put the rosemary on top and place in the preheated oven for 20m ins.
- Remove from the oven and mix, then place it back in the oven for a further 20mins.
- Remove once again from the oven and mix. Then add the tomatoes.
- Place the cod on top of the vegetables, cover with a teaspoon of olive oil, salt and pepper and sliced lemon before putting back into the oven for a final 20mins.
- Cook your asparagus for 3-4 minutes and plate up all the food.