Cod, Baby Potato and Roasted Tomato Traybake

Ingredients:

• 150g approx baby potatoes, halved

• ½ onion, thinly sliced

• 1 tsp olive oil

• ½ tsp garlic powder

• ½ tsp mixed herbs

• Touch salt and black pepper for seasoning

• 140g broccoli, cut into florets

• 1 skinless cod fillet (approx. 185g)

• ½ tsp lemon juice

• 6-8 cherry tomatoes

For the Herbed Yoghurt Sauce:

• 1 heaped tbsp full-fat plain yoghurt

• 1 tsp lemon juice

• Pinch of garlic powder

• ½ tsp mixed herbs

• Touch salt and black pepper for seasoning

Instructions:

1. Preheat the oven to 180°C fan.

2. Arrange the baby potatoes and onion on a roasting tray. Drizzle with olive oil and sprinkle over the garlic, mixed herbs and seasoning. Toss to coat. Roast for 15 minutes.

3. Add the broccoli to the roasting tray and toss with the potatoes and onion. Return to the oven and roast for 15-20 minutes or until the vegetables are tender and slightly caramelised.

4. Pat the cod fillet dry with a kitchen towel, season and squeeze on a touch of lemon juice. Move the vegetables to the side of the tray and place the cod in the centre.

5. Add the tomatoes on top of the vegetables.

6. Return to the oven and bake for 10 minutes, or until the cod is opaque and flakes easily.

7. While the cod cooks, mix all the yoghurt sauce ingredients in a small bowl and season to taste. Let sit for 10-15 minutes in the fridge to allow the flavours to meld.

8. Plate the roasted potatoes, broccoli, tomatoes, and onion. Add the cod and top with a generous dollop of the herbed yoghurt sauce. Enjoy!

   Recipe Adjustments - 

   Want to make the recipe vegetarian? 

   Remove the cod and add 70g halloumi, 100g firm tofu or any vegetarian alternative using the food swap list. 

Dinner

Serves: 1