This pretty much looks after itself in the oven – serve with a chunk of crusty bread
Preparation time: 15 minutes
Cooking time: 1 hour
50g fresh coarse breadcrumbs
zest 1 lemon
good pinch cayenne pepper
4 x 125g cod loins
1 tbsp olive oil
For the roast vegetables:
2 courgettes, cut into large chunks
1 aubergine, cut into large chunks
1 each, red and orange pepper, thickly sliced
3 tbsp olive oil
2 tbsp balsamic vinegar
4 x bunches vine tomatoes
lemon wedges and basil to serve
1 Preheat the oven to 200°C/R6. Place the courgettes, aubergine and pepper in a roasting tin. Drizzle with the oil, season and combine well. Roast for 30 minutes.
2 Meanwhile, combine the breadcrumbs, lemon zest, cayenne and olive oil and season well. Drizzle the balsamic over the veggies, stir and then top with the cod loins. Press the breadcrumbs on to the loins and place the tomatoes around.
3 Return to the oven and roast for a further 20-25 minutes until the veggies are tender and the cod is cooked through. Serve with lemon wedges and scatter with the fresh basil.