Cod with roasted winter vegetables

Ingredients

• 1 tsp olive oil
• 2 tsp runny honey
• grated zest and juice 1 lemon
• 300g butternut squash, peeled, de-seeded and cut into chunks
• 1 large sweet potato (300g) peeled and cut into chunks
• 1 large carrot, cut into chunks (150g)
• 1 sprig rosemary, chopped
• 2 chunky pieces skinless cod fillet, each approx 150g

Cooking Instructions

Preheat the oven to 200ºC/gas 6.

In a small bowl, mix together the oil, honey and lemon zest and juice.

Brush all the vegetables with a little of the honey mixture, then place on to a heavy baking tray, sprinkling the rosemary on top.

Cook for about 45 minutes until beginning to char.

Place the pieces of cod on to the tray and continue to cook for 10–12 minutes. Finally, serve with green side salad, if desired.