Perfect for a summer’s evening, this traybake is light and delicious and very quick to prepare and cook. After all, who wants to be tied to the oven when the weather is this glorious?

Serves 4.

15g freshly grated Parmesan cheese
2 tsp paprika
1 tsp oregano
¼ teaspoon sea salt
1 tsp cold pressed rapeseed oil (The Magnificent Seed) 4 cod fillets

300g new potatoes
1 tsp cold pressed rapeseed oil
1/2 tsp oregano
1/2 tsp garlic granules

120g tenderstem broccoli (you may like to blanch the broccoli for 1 minute in boiling water first)
250g cherry tomatoes

1 lemon, cut into wedges

Preheat the oven to 200ºC. Line a baking sheet with parchment paper or foil.

Parboil the new potatoes in lightly salted water for about 8-10 minutes until just staring to soften. Drain well.

Line a baking tray with grease proof parchment and add the potatoes, oregano and garlic granules, toss to coat and bake in the oven for 10 minutes.

In a small, shallow bowl, mix together the Parmesan, paprika, oregano and salt.

Brush the cod with the rapeseed oil, then cover in the Parmesan mixture, pressing it in gently with your fingerstips.

Add the broccoli and tomatoes to the baking tray and toss through with the potatoes. Nestle the cod fillets amongst the vegetables and sprinkle any remaining Parmesan mixture over the whole traybake.

Bake until the fish is cooked through, about 10-15 minutes and the broccoli and asparagus is tender.

Serve with the lemon wedges.