Roasting vegetables with fish is a delicious and healthy way to prepare a complete meal with a balance of flavors. The roasting process brings out the natural sweetness of the vegetables and adds a nice caramelized touch to the fish.
- 4 large Tomatoes halved
- 220g Cherry Tomatoes
- 2 bulbs Garlic, halved
- 1 tsp Lemon Pepper
- 2 springs fresh Rosemary, leaves only
- 1 tsp fresh Thyme Leaves
- 1 tsp Cumin Powder
- 3 tablespoons Olive oil
- 3 tbsp Balsamic Vinegar
- Black Pepper
- 4 fillets of Cod
- Lemon wedges, for serving
Preheat your oven to 160 C.
Add the Tomatoes and Garlic to a deep casserole dish.
Scatter over the Lemon Pepper, Rosemary, Thyme and Cumin.
Drizzle over Olive Oil, Balsamic Vinegar, Salt and Pepper.
Place in the oven to roast for 1 hour.
Place the Cod on top of the Vegetables, season and bake for a further 12 - 15 minutes.
The roasting time may vary depending on the thickness of the fish fillets, so keep an eye on them to avoid overcooking.
Add mixed Vegetables and Red Chillies to the Casserole.
Serve the balsamic vegetables and fish on plates or a platter, and accompany it with lemon wedges for a zesty touch and crusty garlic bread.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the Microwave or on the stove.