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Cod with roasted winter veggies

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This tasty, protein-rich meal will help towards your weekly fish recommendation.
Serves
2
Prep
20 minutes
Cook
1 hour
Each 500g serving contains (excludes serving suggestion)
KCal
383
Carbs
52.60g
Fibre
10.40g
Protein
30.30g
Fat
3.40g
Saturates
0.70g
Sugars
24.60g
Salt
0.60g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp olive oil
2 tsp runny honey
grated zest and juice 1 lemon
300g butternut squash, peeled, de-seeded and cut into chunks
1 large sweet potato (300g) peeled and cut into chunks
1 large carrot, cut into chunks (150g)
1 sprig rosemary, chopped
2 chunky pieces skinless cod fillet, each approx 150g
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. In a small bowl, mix together the oil, honey and lemon zest and juice.
  3. Brush all the vegetables with a little of the honey mixture, then place on to a heavy baking tray, sprinkling the rosemary on top.
  4. Cook for about 45 minutes until beginning to char.
  5. Place the pieces of cod on to the tray and continue to cook for 10–12 minutes. Finally, serve with green side salad, if desired.
Chefs tips
  • Salmon, haddock or fresh tuna work well with this recipe.
  • Vary by adding thyme instead of rosemary. You could also add large quarters of unpeeled onion along with the rest of the vegetables.
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