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Healthy food that’s also a feast for the eyes. We’re told that ‘eating the rainbow’ is good for us and this dish has all the colours you could want. Delicious and simple to cook, full of omega 3 and gets you well on your way to 5-a-day.

Serves 4.

1 red pepper, seeded and cut into thick slices
1 yellow pepper, seeded and cut into thick slices
1 courgette, thickly sliced
1 red onion, peeled and sliced into rings
1 fennel bulb, cut into wedges
Cooking spray
4 cod fillets
250g cherry tomatoes
80g black olives
zest and juice of ½ lemon
1 tbsp oregano
salt and pepper

How to make them: 

Heat the oven to 200˚C.

Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little cooking spray, season well with salt and pepper and roast for 10 minutes.

Place the cod fillets on top, season and spray with cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour.

Serve immediately.

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