INGREDIENTS

• 2 skinless cod fillets
• 300g baby potatoes, halved
• 2 carrots, sliced
• 1 red onion, chopped
• 1 x 400g tin of chopped tomatoes
• 1 tbsp fish seasoning
• 1 courgette, cut into chunks
• 2 tbsp olive oil

To serve:

• 1 lemon, cut into wedges
• Salt and pepper to taste

METHOD

1. Heat the oven to 200°C/180°C fan/gas 6. Heat 1 tbsp of the oil in a deep roasting tray in the oven for 5 minutes. Toss the new potatoes in the hot oil and season well. Roast for 25-30 minutes until tender and crisp.
2. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and add the red onion. Fry for 3-4 minutes, then add the chopped tomatoes, and fish seasoning. Bring to the boil, then simmer for 5 minutes until slightly thickened.
3. Remove the potatoes from the oven and toss to loosen. Pour the tomato sauce over the potatoes and nestle the cod fillets and courgette on top. Drizzle with olive oil, season and roast for 8-10 minutes or until the fish flakes easily. Serve freshly chopped chives and lemon wedges.