Kira’s roasted cod and patatas bravas

Cooking time of 1 hour and 10 minutes – Serves 4

Nutritional Information

• 492 Kcal
• 7.8g Fat
• 0.9g Saturates
• 55g Carbohydrates
• 16g Fibre
• 40g protein
• 0.5g Salt

Allergens & Dietary Requirements

Allergens

• Fish
• Sulphite

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Pescatarian

Ingredients

• 520g Cod loin
• 480g Handfuls new potatoes
• 210g of cherry tomatoes
• 4 Medium onions chopped
• 240g courgette
• 640g pepper
• 500g aubergine
• 5 tsp Rapeseed oil
• 3 tsp garlic (minced/grated/puree)
• 500ml Passata
• 150ml Balsamic vinegar, you can vary this amount to taste

Method

1. Boil new potatoes with the skin on until they’re almost soft.
2. Add 1tsp rapeseed oil to a frying pan and fry one onion until soft. Then add 1 tsp garlic, mix together and then take off the heat.
3. Line a baking tray with 2tsp rapeseed oil and add new potatoes and the onion/garlic mix, put the baking tray in the oven on 180°C (160°C in a fan oven, 350°F or gas mark 4) and cook until the potatoes are brown and crispy.
4. Whilst the potatoes cook, place 1 onion and 1tsp of rapeseed oil in a frying pan with the remaining vegetables, add 1 tsp garlic and fry them until they’re softened.
5. Place the fried vegetables, cherry tomatoes and salt and pepper into an oven proof dish and put in the oven at 180°C (160°C in a fan oven,350°F or gas mark 4) until browned (or cooked through).
6. Then add the final chopped onion into frying pan with 1 tsp rapeseed oil, fry until it’s softened and add 1 tsp garlic, passata and, 100mlbalsamic vinegar and boil the mix until it thickens.
7. The cod should now be placed in an oven proof dish in the oven on 180°C (160°C in a fan oven, 350°F or gas mark 4) degrees until cooked (it goes a solid white colour)
8. To serve: The thickened sauce can be placed in a jug or bowl and the vegetables and potatoes piled onto plate and topped with the delicious cod.