Roast cod and Mediterranean vegetable tray bake
YOU WILL NEED
2 red onions, peeled 800g mixed peppers, cut in half and deseeded 16 cherry tomatoes 4 garlic cloves, finely chopped
2 tbsp olive oil 400g tinned chickpeas 4 x 125g cod fillets, skinless For the basil oil 25g fresh basil 1 garlic clove, finely chopped 1 tbsp pine nuts 1 tbsp fresh lemon juice 3 tbsp olive oil Salt and pepper
DIRECTIONS
Preheat the oven to 220°C/Gas Mark 7. Cut each red onion into 8 wedges. Slice the peppers into 10cm strips approximately 1cm wide and place in a roasting tray. Add the cherry tomatoes and garlic. Drizzle with olive oil. Using your hands, mix together the vegetables to coat them with a thin film of oil.
Place the vegetables in the oven to roast for 20 minutes. They should be soft and just beginning to caramelise. Remove from the oven and stir through the chickpeas. Place the four pieces of cod on top of the vegetables and return to the oven. Cook for a further 10-15 minutes.
Meanwhile, prepare the basil oil. Place all the ingredients for the basil oil in a food processor and process for around 20 seconds, until smooth. Season to taste.
Remove the baking tray from the oven and drizzle with the basil oil before serving. Serve with chunks of crusty bread.
Recipe and image courtesy of Love Your Gut, loveyourgut.com