One Pan Oven-Baked Cod and Mediterranean Vegetables

Many moons ago, I had a phase of deciding I should eat more white meat in place of red meat. More fish in place of any meat, and more vegetables in place of fish or meat. I don't know if this ticks or unticks a box on that list, but it's certainly found a way onto my list and is one of my most regular kitchen features. Fairly light — all fish is — and while there is a little butter and a splash of wine, it definitely leans on the healthier side, without opening up a void of fun.

I initially created this dish by cooking the fish and veg mix in a wrap of foil on the barbeque, but over the years it's evolved and it now bakes away in a large, but solitary dish in the oven, perfect for keeping things fast, simple, healthy and tasty with minimal mess or time involved. It's also one where the taste goes well beyond the levels of effort or difficulty.

Ingredients

• Cod — 200g
• Mixed Mushrooms — 150g (I use King Trumpet, Oyster, Chanterelles, Shiitake)
• 12 Cherry Tomatoes
• 1/2 Courgette
• 2 Cloves of Garlic
• 1 Red Onion
• A handful of Kalamata Olives
• Basil
• Lemon
• Butter

Preparation

• Coarsely chop the mushrooms, onions, garlic and olives, and put in a large baking dish. Add generous amounts of olive oil, salt and pepper and mix well.
• Place in a preheated oven for 25 minutes at 230°C. If you have one, then a 30% steam setting is a nice touch to keep both the veg and fish juicy and tender.
• Pat the cod dry with a paper towel. Season with salt and pepper, then put a couple of pieces of butter and a couple of lemon wedges on each fillet.
• Halve the tomatoes and ribbon the courgette.
• After 25 mins, remove the oven dish. Add the tomatoes, the courgette and a small glass of white wine and mix together. Clear a central spot and pop in the cod with the lemon and butter.
• Put the pan back in the oven for 12 minutes and chop the basil.
• After 12 minutes, plate the cod, add the basil to the vegetables and mix together, then serve alongside the cod.