Superfood - March-April 2017

SUPERFOOD 59

PHOTOGRAPHS: NADIA AL-KHAFFAF

Chilli

Lemon

Cod with

Roasted Vegetables

There’s almost no better way to eat

vegetables than roasted – and combined

with spicy cod, this makes an irresistible dish.

INGREDIENTS

• 1 large courgette, chopped


• 2 red onions, chopped


• 200g (7oz) cherry vine tomatoes


• 1 large yellow pepper, deseeded and
  chopped


• 1 tbsp dried thyme


• 1 tbsp olive oil


• 250g (9oz) boneless and skinless cod fi llets


• juice of 1 lemon


• 1 tsp paprika


• 1 tsp cumin


• ½ tsp chilli powder


• ½ tsp garlic powder


• pinch of salt and pepper, to taste

SERVES: 2

PREP TIME: 10 MINUTES

COOKING TIME: 30 MINUTES

1. Arrange
   the courgette,
   onions, cherry
   tomatoes and pepper on
   a large roasting tray. Sprinkle
   with the dried thyme and season
   with salt and pepper. Drizzle the olive
   oil on top and give everything a good toss.


2. Bake in a 220°C (200°C fan assisted),
   425°F, Gas Mark 7 oven for 30 minutes.


3. Place the cod fi llets on a baking tray and
   pour over the lemon juice.


4. Mix the spices, garlic powder and salt
   and pepper in a small bowl. Sprinkle on
   top of the cod fi llets and rub well to make
   sure they each have a thick coating of the
   spice mixture.

5.

Bake

at the same

temperature for

10–15 minutes.

6. Serve with the roasted
   vegetables and decorate with fresh
   parsley.

PER SERVING 282kcals, 25.8g protein,9.2g fat

(1.5g saturates), 27.9g carbs, 7.3g fi bre, 18g sugar,

0.3g sodium

FISH & SEAFOOD

SF9_P58-63 Nadia Fish SHSD.indd 59 30/01/2017 10:18