sweet roasted veg and cod

Serves four. Five Smartpoints per serving, 20 Smartpoints per recipe, 328 calories. Preparation time 10 minutes. Cooking time 55–70 minutes. You will need

400g butternut squash, peeled and chopped

300g sweet potatoes, diced (no need to peel)

One large red pepper, de-seeded and cut into chunks

One large red onion, cut into wedges Eight garlic cloves in their skins Four teaspoons olive oil

A few sprigs of woody fresh herbs, such as thyme, oregano or rosemary Four x 150g cod loin fillets One lemon, sliced, plus wedges to serve

Salt and freshly ground black pepper

A handful of chopped fresh flat leaf parsley, to serve

Preheat the oven to gas mark 6/200ºC/fan oven 180ºC.

Put the vegetables in a roasting tin, season well, drizzle over three teaspoons of the olive oil and add the woody herbs.

Toss everything together to coat in the oil then roast for 40–50 minutes or until everything is tender.

Once the vegetables are cooked add the cod on top and lay two to three slices of lemon over each piece. Season lightly and return to the oven for another 15–20 minutes or until the fish is opaque and comes away in large flakes when parted with a fork.

Drizzle the fish with the remaining teaspoon of oil, scatter the parsley over then serve with lemon wedges to squeeze over.