Ingredients
- —150 g cod fillet
- —150 g pumpkin
- —1/2 red onion
- —1/2 carrot
- —1 clove garlic
- —1 tsp tomato tapenade
- —1/2 tsp Middle Eastern spice mix
- —pepper to taste
Instructions
Preheat the oven to 200 degrees Celsius.
Cut the pumpkin, red onion, and carrot into pieces.
Toss the vegetables with the spice mix and spread them on a baking sheet.
Roast the vegetables in the oven for about 20 minutes until they start to color.
Place the cod fillet among the vegetables.
Brush the fish with tomato tapenade and sprinkle the garlic over it.
Return the baking sheet to the oven for another 10 to 12 minutes until the cod is cooked through and tender.
Season with pepper and serve immediately.
A warm traybake where sweet pumpkin and roasted vegetables meet tender cod. The spicy tapenade adds depth of flavor while the oven gently cooks the dish.
Serving Tip
Serve the traybake straight from the oven to preserve the full aroma of the roasted pumpkin and tender cod.
Storage Tip
Store covered in the refrigerator for up to 1 day and reheat gently in the oven.