Ingredients

cod fillets

courgettes

red pepper

red onion

A small sprig of fresh thyme (dried thyme works well also)

1 teaspoon

Steenbergs organic chermoula

A pinch of

red chilli flakes(optional)

1/2 teaspoon

pyramid salt

2 tablespoons

of olive oil

Chermoula goes very well with fish and this easy recipe from Niki of nikibakes shows how to use it as a dry rub served with Mediterranean vegetables.

Serves 2

Prep time: 10 minutes
Cooking time: 20-25 minutes
Total time: 40 minutes

Method

Preheat your oven to gas mark 4 or 180°c and chop up the courgettes, red pepper and red onion to roughly the same bite size pieces and place in a small bowl.
Drizzle 1 tablespoon of olive oil and the sea salt and ½ a teaspoon of the chermoula into the bowl and mix well until your veggies are well coated. Tip onto your baking tray and bake for 10 minutes.
Whilst your veggies are roasting, place your cod on a plate and dust over the remaining ½ teaspoon of chermoula, fresh thyme and sea salt. Drizzle over the rest of the olive oil and bring out the tray of veggies. Create a little space in the centre using your spatulas to spread the veggies to the edges of the tray a little. Pop your cod fillets there and bake for a further 10-12 minutes. Serve warm and enjoy.