- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 2 garlic cloves
- 1 tbsp Spanish seasoning
- 400g tin chickpeas
- 400g chopped tomatoes
- 4 cod fillets
- 300g wholewheat couscous
- A handful of flat leaf parsley
- 4 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 400ml boiling water
- Large roasting tin
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thickly slice the red onions. Halve the peppers and scoop out the pith and seeds. Trim the courgette and chop it into 2cm cubes. Tumble the veg into a large roasting tin (see our tip, above).
- 2.
Peel and grate the garlic into a small bowl. Add ½ tbsp Spanish seasoning, 2 tbsp olive oil and a pinch of salt and pepper. Stir, then pour the mixture over the veg. Turn the veg to coat it in the oil and spices. Slide the tin into the oven and roast for 30 mins, till the veg have softened.
- 3.
While the veg roast, drain the chickpeas and rinse them with cold water.
- 4.
After 30 mins, remove the roasting tin from the oven and turn the veg over. Pour in the tin of chopped tomatoes and add chickpeas. Stir gently then slide the tin back into the oven for 15 mins.
- 5.
Pour 2 tbsp olive oil onto a plate and mix in ½ tbsp Spanish seasoning and some salt and pepper. Lay the cod fillets on the plate and turn them over a few times to coat them in the spiced oil.
- 6.
After 15 mins, remove the veg and chickpeas from the oven and gently stir. Pop the cod fillets on top, and slide the tin back into the oven for 12-15 mins to cook the fish.
- 7.
While the fish is cooking, fill and boil the kettle. Tip the couscous into a heatproof bowl. Add a good pinch of salt and pepper then pour in 400ml hot water from the kettle. Cover with a plate and leave to steam cook for 10 mins. Finely chop the parsley leaves and stalks.
- 8.
When the tray has cooked for a total of 55 mins- 1 hr, remove it from the oven. The cod should be cooked through. Check by lightly pressing the thickest part of the fish with the back of a fork. It should flake and be opaque. Cook a little longer if not. Taste the tomatoey sauce and add more salt or pepper if you think it needs it.
- 9.
While the fish is cooking, fill and boil your kettle. Tip the couscous into a heatproof bowl. Add a pinch of salt and pepper and pour over 400ml boiling water. Cover with a plate and set aside for 10 mins to steam cook. Finely chop the parsley leaves and stalks.
- 10.
When the tin roast has cooked for 55-60 mins in total, remove it from the oven. The cod should be cooked through – check by lightly pressing the thickest part of the fish with the back of a fork, it should flake and be opaque. Cook a little longer if not. Taste the sauce and add more salt or pepper if you think it needs it.
- 11.
Serve the spiced cod and veg with plenty of fluffy couscous, garnished with the parsley.
- Tip
Eat & Keep
This roast is best eaten straight away, but it will keep in the fridge for 1-2 days. You can serve the leftovers cold, or if you’d prefer to eat the dish warm, make the roast without adding the cod fillets, and cook the fish separately, to order. - Tip
1 tin or 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway.
