- 1000g potatoes
- 4 tsp Spanish seasoning
- 2 red onion
- 2 garlic clove
- 2 pointed red pepper
- 2 green pepper
- 4 vine tomatoes
- 4 cod fillets
- Sea salt
- Freshly ground pepper
- 2 tbsp + 1 tsp olive oil
- 2 large roasting tins
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into chunky bite-size pieces. Scatter the potatoes into a large roasting tin. Season with salt, pepper and 1 tsp Spanish seasoning (keep the rest for later). Pour over 1 tbsp olive oil and toss to coat. Slide the potatoes into the oven to roast for 20 mins.
- 2.
Meanwhile, peel and roughly chop the red onion. Peel and thinly slice the garlic clove. Halve the pointed pepper and the green pepper and scoop out the seeds and white pith. Chop the peppers into small pieces. Chop the tomatoes into small chunks. Slide the onion, peppers, tomatoes and garlic into a second roasting tin. Add 1 tbsp olive oil, 1 tsp Spanish seasoning and a pinch of salt and pepper. Stir to mix and set aside.
- 3.
When the potatoes have roasted for 20 mins, turn them over and return them to the oven. Slide the tin of veg onto the shelf underneath the potatoes. Roast for 15 mins.
- 4.
Meanwhile, pop the cod fillets onto a plate and rub them with 1 tsp olive oil and a pinch of salt and pepper.
- 5.
When the potatoes have about 12 mins left to roast, nestle the cod fillets into the tin with the potatoes. Return to the oven for 12 mins, till the cod is flaky and cooked through.
- 6.
Pop the cod on 2 warm plates with the potatoes. taste the veg and add a pinch more salt and pepper if you think they need it. Add to the cod and spuds and serve.