9 hours ago
Cod, Roasted Vegetables with Chickpeas in a Spicy Tomato Sauce 🍴
A real throw everything together dinner tonight that took 30 minutes to cook. I always try to avoid wasting any food so I roasted the left over vegetables at the bottom of my fridge which were Brussel sprouts, butternut squash & parsnips. The sprouts were 2 weeks out of ‘best before day’ but they were absolutely fine, so to save money & delicious veggies don’t always listen to the packaging.
All you need for this dish is:
A Cod fillet
1/2 lemon juice
Spices: I used ‘Shichimi togarashi’ Japanese seven spice blend which was from @waitroseandpartners spice mix pots, however you can cover the cod in any seasoning you wish.
Veggies: whatever you have I used sprouts, parsnips & squash cooked in: 1 tablespoon manuka honey (or sweetener of your choice) + chopped fresh garlic & ginger & seasoning cooked in a few glugs of oil to cook in.
1/2 can on chickpeas (I used black ones)
1/2 can of chopped tomatoes
Handful of cherry tomatoes
Dried herbs + 1/2 teaspoon of cumin + 1/2 teaspoon of shichimi spice blend
1️⃣ Pre heat the oven to 200•c
Prepare the roasted vegetables (add in the chopped garlic & ginger + manuka honey) as listed above, add into a lightly oiled & hot baking trays, these will take approx 30 minutes & stir in tray after 15 minutes
2️⃣ To make the rest of the dish, combine the chickpeas, asparagus, spices, seasoning, tined & cherry tomatoes into a baking tin or deep oven proof dish with the cod fillet on top and add to the oven once the veggies have been in for 15 and cook for another 15 so for w totally cook time of 30 minutes.
A quick & easy one to save for the week! •••••••••••••••••••••••••••••••••••
#nutrition #feelgood #food #eattherainbow #freefrom #fish #vegtables #pescatarian #recipes #foodphotography #love #london #paleo #girl at London, United Kingdom