Ingredients:

  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, cut into wedges
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 (6-ounce/170g) cod fillets, skin on or off
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes, bell peppers, red onion, and garlic with 2 tbsp olive oil, oregano, thyme, salt, and pepper on the baking sheet.
  2. Spread the veggies in a single layer on the baking sheet. Roast for 15 minutes, stirring halfway through, until they are starting to soften.
  3. While the veggies are roasting, pat the cod fillets dry with paper towels. In the small bowl, whisk together lemon zest, lemon juice, 2 tbsp olive oil, parsley, salt, and pepper.
  4. Gently nestle the cod fillets amongst the partially roasted vegetables. Drizzle the cod with the lemon-herb mixture.
  5. Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  6. Serve immediately, drizzled with a little extra olive oil if desired.