NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Baby new potatoes

1 tbsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 tbsp Capers

6 whole Black olives

1 tbsp Fresh parsley

1 tsp Fresh thyme

2 cup Rocket

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the baby new potatoes in a pot of salted water, bring to a boil, and cook for 10-12 minutes until fork-tender, then drain and halve them.

• 3

  Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

• 4

  Drizzle the cod with half of the extra virgin olive oil and season evenly with sea salt, black pepper, fresh thyme, and chopped parsley.

• 5

  Arrange the halved baby potatoes and cherry tomatoes around the cod on the baking sheet.

• 6

  Roast in the oven for 12-15 minutes until the cod is opaque and flakes easily with a fork.

• 7

  While the fish roasts, whisk the remaining olive oil with the lemon juice in a large bowl.

• 8

  Add the rocket, capers, and sliced black olives to the bowl and toss gently to coat.

• 9

  Serve the roasted cod and warm potatoes over the fresh rocket salad for a clean, Mediterranean-inspired meal.