Roasted cod with ratatouille
Ingredients
- 400 g courgettes sliced
- 2 red peppers cored, deseeded and chopped
- 2 red onions cut into wedges
- 1 aubergine chopped
- 4 garlic cloves sliced
- 2 tablespoons olive oil
- 300 g 10 oz cherry tomatoes
- small handful of basil leaves torn
- 4 cod loins about 150 g each
- salt and pepper
Instructions
- Place the vegetables in a roasting tin and toss together with the garlic, oil and salt and pepper.
- Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 16 minutes.
- Add the tomatoes and basil to the vegetables and toss together.
- Nestle the cod loins among the vegetables, then return to the oven for a further 10–12 minutes, or until the fish is cooked through.
Notes / Tips / Wine Advice:
For baked cod, tomatoes & leeks,
place 4 x 150 g cod loins in a foil-lined ovenproof dish. Drizzle over 2 tablespoons olive oil and the juice of 1 lemon, then add 2 trimmed, cleaned and sliced leeks, 100 g halved cherry tomatoes and salt and pepper. Toss together gently, then seal the foil to form a parcel. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–19 minutes, or until the fish is cooked through. Meanwhile, cook 475 g (15 oz) peeled and chopped potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain, then mash with 1 tablespoon natural yogurt, ½ tablespoon olive oil and 4 sliced spring onions. Serve the cod with the mashed potatoes. Calories per serving 333Nutritional Information
Calories: 269 kcal
