roasted cod with ratatouille
Preparation time 10 minutes, Cooking time 26–28 minutes
400 g (13 oz) 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 (5 oz) each
salt and pepper
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.
For baked cod, tomatoes & leeks, place 4 x 150 g (5 oz) 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 (3½ oz) 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 333
|roasted cod with ratatouille|