Garlic & Herb topped Cod fillets with Balsamic Roasted Vegetables
Serves 2, 9 GLs per serving
Ingredients:
1 large beef tomato cut into chunks (these will form a bed for the fish to sit on)
10 black olives, halved
2 cloves garlic, chopped
1 tbsp olive oil
2 fresh cod fillets
4 sprigs oregano, 3 sprigs parsley, 1 sprig rosemary
salt and pepper to taste
Fresh lemon quarters (to serve)
*2 sweet peppers, quartered
2 courgettes, thickly sliced
1/2 a butternut squash, peeled and cubed
2 tbsp balsamic vinegar
1 tbsp olive oil
Method:
1. Preheat oven to 100C / 200F / gas 1/4
2. Place tomato in bottom of oven proof dish with half olives and half garlic and sprinkle with olive oil
3. Put the fish on top and sprinkle with the remaining olives, garlic. Lay herbs on top
4. Place the peppers, courgettes and butternut squash in another oven proof dish and drizzle with oil and balsamic
5. Bake for 30 minutes or until cooked through
6. Serve with lemon wedges
*You can use any combination of low GL vegetables for roasting but these work well with the rich flavours of the fish recipe. This recipe provides a good source of Vitamin C and B complex vitamins, plus folic acid, potassium and beta carotene – good for circulation & blood pressure regulation.
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