Cod surrounded with roasted vegetables

This is a great recipe in autumn and winter when root vegetables are in season. Here in Nice, you can buy good cod year- round so in summer roasted tomatoes, bell peppers, and courgettes can replace root vegetables.

2 servings

2 pieces of cod fillet, dos de cabillaud

Olive oil

1 tsp. dried Provençal herbs

Freshly ground black pepper

2 tbsp. bread crumbs

2 carrots, sliced

1 small sweet potato, peeled and cut into smallish chunks

1 parsnip, peeled and cut into smallish chunks

1 small onion, chopped

1 clove garlic, minced

A few broccoli florets, microwaved

Fresh herbs and lemon wedges

Preheat the oven to 200° C, roast.

Microwave the carrot slices for a few minutes because they take the longest to roast. Place 2 tbsp. olive oil in a plastic bag and add the vegetables except broccoli. Give the bag a good shake and pour the vegetables in a large oven-proof dish in single layer. Roast for 30 minutes until soft.

Meanwhile make a crumble by mixing the bread crumbs, dried herbs, some black pepper, and olive oil. Coat the cod pieces with this crumble and place in the middle of the roasting dish. Continue roasting for 10- 12 minutes, depending on the thickness of cod. Microwave the broccoli florets for a few minutes until soft.

Divide the cod and vegetables on the plates and decorate with chopped fresh herbs. Serve with lemon wedges.