Cod Loin with Roasted Tomato Ratatouille

cook 30 mins
  • 400 g (13 oz) courgettes, sliced
  • 2 red peppers, cored, deseeded and chopped
  • 2 red onions, cut into wedges
  • 1 aubergine, chopped
  • 4 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 300 g (10 oz) cherry tomatoes
  • small handful of basil leaves, torn
  • 4 cod loins, about 150 g (5 oz) each
  • salt and pepper
  • Place the courgettes, red peppers, onions and aubergine in a roasting tin and toss together with the garlic, oil and salt and pepper. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 16 minutes.
  • Add the tomatoes and basil to the vegetables and toss together. Nestle the cod loins among the vegetables, then return to the oven for a further 10–12 minutes or until the fish is cooked through.
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