Ingredients

(Serves 4)

• 2 red peppers
• 6 tbsp olive oil
• 3 garlic cloves
• 3 courgettes, cut into bite-size chunks
• Sea salt
• Freshly ground black pepper
• 400g small tomatoes
• 1 handful fresh basil
• 1 handful flat leaf parsley

Method

Begin by preheating the oven to 220C.

In a medium-sized roasting tin, add the peppers, olive oil, garlic and courgettes, and mix well, seasoning with salt and pepper.

Place in the oven for 15 minutes, removing halfway through and shaking the tin until all of the vegetables begin to look golden brown.

Next, remove the tin from the oven after 15 minutes to add the tomatoes, placing back into the oven for a further 15 minutes.

Once cooked, remove from the oven and add the basil and parsley and cook for a further 10 minutes before serving with the breaded cod.