- 20ml of Vigin Olive Oil
- 1 Cod Fillet (skinned)
- Pinch of Black Pepper
- A few sprigs of fresh Coriander
- 1 Spring Onion
- 2 tbsp of Red Pesto
- 1 tbsp of Capers
- 1 tbsp of Chopped Tomatoes
- 5g of Garlic Puree
- 20g of Quinoa
- 1/2 a Red Pepper
- 40g of Aubergine
- 1/4 of a Courgette
- A few sprigs of fresh Basil
- A few sprigs of fresh Parsley
- Preheat the oven to 200C, gas mark 6
Cover a baking tray in foil and pour half of the virgin olive oil into the middle.
Place the cod fillet on top of the olive oil and season with black pepper.
Roughly chop the coriander and place on top of the cod.
Thinly slice the spring onion, then place in a bowl with the red pesto, capers, chopped tomatoes and garlic, and mix well. Drizzle over the cod.
Top with the quinoa and bake in the oven for 20 minutes.
Meanwhile, dice the red pepper, aubergine and courgette. Add the remaining olive oil to a pan over a high heat, add the diced vegetables and stir-fry briskly for around 3 minutes.
Roughly chop the basil and parsley and use it to garnish the diced vegetables, and serve with the cod.