Name: Cod with roasted winter veggies
Prep time: 20 minutes
Cook time: 1 hour
Yield: 2
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

This tasty, protein-rich meal will help towards your weekly fish recommendation.

Serves

Prep

20 minutes

Cook

1 hour

Nutritional Information:

Each 500g serving contains (excludes serving suggestion)

KCal: 383
Carbs: 52.6g
Fibre: 10.4g
Protein: 30.3g
Fat: 3.4g
(Low)
Saturates: 0.7g
(Low)
Sugars: 24.6g
(Low)
Salt: 0.58g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

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

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Method

Step 1

Preheat the oven to 200ºC/gas 6.

Step 2

In a small bowl, mix together the oil, honey and lemon zest and juice.

Step 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.

Step 4

Cook for about 45 minutes until beginning to char.

Step 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.

Recipe 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.