2 Cod portions – works well with seabass and chicken too
Vegetables of choice – I went for onions, mushrooms, courgettes and peppers
Sides of choice – I opted for sweet potato and kale
Juice of a Lime
Salt & Pepper
1 clove of Garlic
Homemade Tomato Sauce
1 Tin of tomatoes
2 cloves of Garlic
1/3 of a Red Chilli
Small handful of Fresh Basil
Salt & Pepper
1tsp Tomato Puree
1tsp Balsamic Vinegar
Chop the chilli, 2 cloves of garlic and a generous portion of fresh basil and add to a blender. Season with salt and pepper. Pour in the olive oil, balsamic vinegar and tomato puree and then add the tinned tomatoes. Blitz in blender until smooth. Taste the mixture and add more of any of the ingredients if necessary.
For the rest:
Chop the sweet potatoes, drizzle in olive oil, salt and pepper and bake in the oven for 25 minutes on 180.
Chop the other chosen vegetables, place in a baking dish, season and roast for 15 minutes to partially cook.
Meanwhile, chop a clove of garlic and fry it in a pan with some olive oil. Place the 2 cod fillets in the pan and lightly fry on both sides.
After 15 minutes, take the baking dish containing the vegetables out of the oven, make some space and position the two cod portions, spreading the vegetables evenly around them.
Pour over the homemade tomato sauce and place back in the oven for a further 15 minutes on 180c.
5 minutes before the sweet potato and cod dish are due to come out of the oven, rinse your kale, spread over a baking tray and drizzle in olive oil. Squeeze over the lime juice, season with salt and pepper and add to the oven to crisp.
Once you can see the cod is fully cooked, it’s time to serve!
Spoon the cod, tomato sauce and roasted vegetables onto a plate, adding the kale and sweet potatoes as a side. Sprinkle with fresh basil if you wish.