Spiced Cod & Lemon Vegetables

• Cod(700 g)
• Potato(4)
• Bell pepper(2)
• Courgette(2)
• Red Onion(1)
• Garlic(4 cloves)
• Lemon(1)
• Greek yogurt(120 ml)
• Olive oil(3 tbsp)
• Paprika(2 tsp)
• Turmeric(1 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Chili flakes(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Coriander(15 g)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into small wedges, the {Bell pepper} into thick strips, the {Zucchini} into thick half-moons, and the {Red Onion} into wedges. Finely grate or mince the {Garlic}.

   ~10 min

2. 2

   On a large baking tray, toss the {Potato}, {Bell pepper}, {Zucchini}, {Red Onion}, half the {Garlic}, {Olive oil}, {Salt}, and half the {Black pepper} until coated. Spread out well and roast for 15 minutes.

   ~15 min

3. 3

   Meanwhile, in a bowl, mix the {Greek yogurt}, {Paprika}, {Turmeric}, {Cumin}, {Garlic powder}, {Chili flakes}, remaining {Garlic}, remaining {Black pepper}, and the finely grated zest from half the {Lemon}. Pat the {Cod} dry, then coat it all over with the spiced yogurt.

   ~5 min

4. 4

   Remove the tray from the oven and turn the vegetables. Nestle the coated {Cod} on top. Roast for 10 minutes, or until the fish is opaque and flakes easily and the vegetables are tender at the edges.

   ~10 min

5. 5

   Squeeze the juice from the remaining {Lemon} over the tray and scatter over the {Fresh cilantro}. Serve the cod over the roasted vegetables, spooning over any spiced tray juices.

   ~0 min