Baked Cod with Chermoula and Roasted Vegetables

Ingredients

• 4 cod fillets (about 180 g each)
• 2 courgettes, thickly sliced
• 1 aubergine, diced
• 1 red pepper, cut into pieces
• 400 g cherry tomatoes
• 3 tbsp olive oil
• Flaky salt
• Chermoula:
• 1 bunch coriander
• 1 bunch flat-leaf parsley
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• Juice of 1 lemon
• 80 ml olive oil
• Salt

Method

1. 1Preheat the oven to 200 °C. Toss the vegetables with olive oil and salt. Roast for 20 minutes.
2. 2Blend the chermoula ingredients.
3. 3Place the cod fillets on the vegetables. Spoon chermoula on top. Bake for a further 12–15 minutes until the fish flakes.
4. 4Serve straight from the dish with couscous or bread.