Name: Roasted cod and vegetables with spicy salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 2 x Sainsbury's Taste the Difference cod loins; 250g baby potatoes, sliced; 1 red pepper, cut into wedges; 1 yellow pepper, cut into wedges; 1 small courgette, cut into chunky slices; 2 tbsp grated Parmesan; 1 small red onion, cut into wedges; 1/2 lemon, cut into 2 wedges; 1 sprig rosemary; 2 tbsp olive oil; 2 large vine tomatoes, deseeded & finely diced; 4 tbsp olive oil; Juice of ½ lemon; 1 clove of garlic, finely chopped; 3 black olives, chopped; 1 tsp red chilli, finely diced; 2 tbsp fresh basil chopped; 1 tbsp fresh mint, chopped

Ingredients

Cod loins

2 x Sainsbury's Taste the Difference cod loins
250g baby potatoes, sliced
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
1 small courgette, cut into chunky slices
2 tbsp grated Parmesan
1 small red onion, cut into wedges
1/2 lemon, cut into 2 wedges
1 sprig rosemary
2 tbsp olive oil

Salsa

2 large vine tomatoes, deseeded & finely diced
4 tbsp olive oil
Juice of ½ lemon
1 clove of garlic, finely chopped
3 black olives, chopped
1 tsp red chilli, finely diced
2 tbsp fresh basil chopped
1 tbsp fresh mint, chopped

Method

1
Half an hour before serving make the tomato and herb salsa by combining all the ingredients then put to one side.
2
Preheat the oven to 200°C/180°C fan/gas 6.
3
In a frying pan on a medium heat, stir fry the potatoes for 4-5 minutes in 2 tbsp olive oil, add the vegetables and fry for 2-3 minutes to give them some colour then transfer to a baking dish.
4
Place the cod loins on top of the potatoes and vegetables, put the sprig of rosemary on top then finish with a sprinkle of Parmesan and a drizzle of olive oil. Bake in the oven for 15-20 minutes.
5
Just before serving, the sauce can be warmed through or served cold. Divide the cod, potatoes and vegetables between two plates and spoon the salsa on top. Add a lemon wedge to each plate to serve.

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