I love cod, its so versatile and amazing value that it makes a great dinner staple. Its also so low in propoints so its fab for a day when you may have over indulged or just fancied a slightly larger breakfast and lunch and smaller dinner.
I got some amazing round courgettes in lidl at the weekend which I really wanted to try, so roast veg was the obvious choice here. (I think I'll get some next week and try stuff them as a side dish). We also got a little pack of very hot fresh chillis which included a fresh jalapeno, so I wanted to do something with these too!
Spiced Cod & Roasted Vegetables
Propoints per serving: 4pp
Suitable for Filling & Healthy/Simple Start
4 raw cod fillets (roughly 100g per fillet)
1/2 tsp hot cayenne pepper
1 tsp paprika
juice of half a lemon
1tsp olive oil
2 round courgettes (you can use the regular kind)
1 large aubergine
2 medium red onions
2 large peppers (any colour)
1 small butternut squash
6-8 cloves garlic - left in their skins
1 tbsp olive oil
Salt & pepper
Chop all your vegetables until they are roughly the same size. Put just the aubergine to one side and salt this well. Cover with kitchen paper and place something heavy on top to extract the bitter juices. When this is done add with the rest of the vegetables and toss with the 1 tbsp of oil and lots of black pepper (there is plenty of salt from the aubergine). Spread over 2 oven dishes and place in an oven preheated to 200C.
While this is cooking, toss the cod in the cayenne pepper, paprika and lemon juice and season well. Leave to one side.
After 10 minutes mix the vegetables well and put them back in the oven for a further 20 minutes. At this point the veg should be almost cooked and you can transfer it all to one dish. (Remove 2-3 garlic cloves for the garlic jalapeno mayo) Place the cod in the now empty dish and drizzle with the rest of the oil. Place both dishes back in the oven for 10 more minutes or until the cod is cooked through.
Place each cod fillet on top of a small pile of the vegetables with the garlic jalapeno mayo on the side.
Garlic Jalapeno Mayo
1pp per 2 tbsp
Makes about 8 tbsp.
1 fresh jalapeno
2-3 cloves of roasted garlic
juice of half a lemon
4 tbsp extra light mayo
3 tbsp 0% fat greek yoghurt (liberte or total0% works best)
salt & pepper
First roast your jalapeno. You can either place this in the oven until soft and the skin is blackened, or you can roast if over the gas burner of a hob. I used the gas burner as it was quicker but it is easily and probably more safely done in the oven.
Scrape the blackened skin off and roughly chop. Remove the garlic from its skin and place the jalapeno and garlic in a food processor with the lemon juice, mayo and greek yoghurt and blitz until mostly smooth (there will be flecks of green from the jalapeno visible). Season to taste and set to one side.
If you don't have a food processor you can chop and mash the jalapeno and garlic together before mixing with the rest of the ingredients.
This will keep in the fridge for 4-5 days.