Baked Cod with Capers and Roasted Peppers, Tomatoes and Onions

Serves 4

Prep time: 5 mins

Cooking time: 30 - 40 mins

 Ingredients:

2 peppers, halved

200g cherry tomatoes

2 red onions, peeled and quartered

Thyme sprigs

2 cod fillets

1 jar Amboora Chermoula Sauce

2 tbsp capers

Zest and juice from half a lemon

Fresh parsley, chopped

Olive oil

Salt and pepper

Method:

1. Preheat the oven to 200C / 180C fan.
2. In one tray, add the peppers, tomatoes, onions and the thyme sprigs. Drizzle with olive oil and season generously. Bake in the oven for 30 – 40 mins, until vegetables are slightly charred and soft.
3. Meanwhile, prepare the fish. In another tray, add the chermoula sauce and lay the cod fillets on top. Top with the capers, lemon juice and zest. Drizzle over olive oil and season. Put the tray in the oven for the last 10 minutes.
4. Remove both trays from the oven and leave to rest for a few minutes.
5. Plate up the fish, chermoula sauce and roasted vegetables. Top with the fresh parsley and serve with couscous. This would also go well with our potato salad recipe!