Cod, Baby Potatoes and Veggies (HC)
Ingredients
- 160g approx baby potatoes, halved
- ½ onion, cut into wedges
- 8 Brussels sprouts, halved or quartered
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp mixed herbs
- Black pepper, for seasoning
- Pinch of black pepper, to taste
- 1 skinless cod fillet (approx. 185g)
- ½ tsp lemon juice
- 3 tbsp peas (fresh or frozen)
Herbed Yoghurt Sauce:
- 1 heaped tbsp full-fat Greek yoghurt
- 1 tsp lemon juice
- Pinch of garlic powder
- ½ tsp mixed herbs
- Black pepper, for seasoning
Instructions
Preheat the oven to 180°C fan.
Arrange the baby potatoes, onion and Brussels sprouts on a roasting tray. Drizzle with olive oil and sprinkle over the garlic, mixed herbs and seasoning. Toss to coat. Roast for 25-30 minutes or until the vegetables are tender and slightly caramelised.
Pat the cod fillet dry with a kitchen towel, season with black pepper and squeeze on a touch of lemon juice. Move the vegetables to the side of the tray and place the cod in the centre.
Return to the oven and bake for 10-15 minutes, or until the cod is opaque and flakes easily.
While the cod cooks, cook the peas. Then mix all the yoghurt sauce ingredients in a small bowl and season to taste.
Plate the roasted potatoes, vegetables and peas. Add the cod and top with a generous dollop of the herbed yoghurt sauce. Enjoy!
* Note - This recipe is flexible. Use any vegetables you have available (e.g. carrots, broccoli, etc.)