• 2 cod loin
• 10 cherry tomatoes
• 1 courgette
• 1 whole garlic bulb
• red pepper
• orange pepper
• tin tomatoes
• 1 tsp sage
• ½ tsp tarragon
• 1 tsp paprika
• salt and pepper
• 1 tsp garlic granules
• olive oil
• balsamic vinegar glaze
• parsley

1. Take the top off your garlic bulb, place it in some foil and drizzle it with some olive oil and little salt. Place in the oven to roast.
2. In a bowl, put all your chopped veg. Cut the pepper and courgettes to bize size so that they cook at the same time and fit on your fork.
3. Pour a tablespoon of good olive oil or avocado oil and then add your paprika, sage, garlic salt, pepper and tarragon.
4. Give it all a good mix and then pour onto a baking tray. Grill for 5 minutes to get a nice char then switch to the oven at 200°c for 25 mins.
5. Meanwhile, prepare your cod on a baking tray. Drizzle with some oil, and season with salt and pepper.
6. Take it out and switch back to grill 250°c. Pop the fish under the grill for 3 minutes
7. Drizzle the fish with balsamic vinegar glaze and then plate up placing the fish on top of the veg. Finish it with parsley to garnish.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey