Oven baked cod served on baked potatoes and courgette. Add lemon and we have a winner.
- 165gr potatoes
- 1 clove of garlic
- 1 tbs sunflower oil
- 1 small sprig of fresh rosemary
- 1/2 courgette
- 120gr cod
Serves 1 as part of the Budget Challenge
Slice the potatoes and steam or cook until just done.
Chop the garlic and rosemary (not the stalk of course) very finely and mix this with the sunflower oil. Season to taste with salt and pepper.
Slice the courgette.
Toss the courgette and potatoes with the garlic rosemary oil. Place them in an oiled ovenproof dish.
Bake for 15-18 minutes on 200°C or until the vegetables have browned.
Place the cod on top of the vegetables.
Season to taste with salt and pepper.
Bake for 7 more minutes on 200°C, a bit longer if you have a thick piece of fish.
Serve with slices of lemon.