Cajun Lemon Cod with Roasted Veggies

Pre-heat your oven to 200 degrees. Chop the potato into roughly 2cm pieces. Peel and chop the top and bottom off the carrot, chop lengthways into slices about 2cm wide, then chop these into batons about the size of your index finger. Pull the leaves off the thyme stalks.

Pop your potato and carrot on a baking tray, drizzle over a splash of oil, your thyme leaves, a pinch of salt and a good grind of pepper and give it a shake so everything gets a good coating. Cook in your oven for 30 mins until your potatoes are crispy and your carrots tender.

Chop the courgette into similar sized batons as the carrot. Peel and finely chop the garlic. When your potato and carrot have been cooking for 15 mins add your courgette to the baking tray as well and cook for the last 15 mins.

When your vegetables are 10 mins from being cooked, put the butter in a nonstick frying pan on medium-low heat. Once hot, add your garlic and cook for 1 minute, before adding your fish skin-side down. Tip: Don’t put all your lemony spice mix in the pan yet, save it for later. Cook for 3 mins on one side before turning your fish over and cooking for 2-3 mins on the other side. Tip: The fish is ready when it turns from clear to opaque throughout, careful not to burn! Remove from the pan.Add your remaining lemony spice mix to the pan along with a splash of water, and warm through for a minute or two.