Pesto Cod and Tomato Parsley Salsa

Pop the potato and aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the garlic. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Line another baking tray with baking paper and lay on the cod fillets. Spread the pesto evenly over the top of the fillets. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Zest the lemon then chop into wedges. Pop the tomatoes, parsley, lemon zest and olive oil for the dressing (see ingredients for amount) into a medium bowl. Add a squeeze of lemon juice. Mix together and season to taste with salt, pepper and more lemon juice if needed. Set aside.

When 15 mins of veg roasting time remain, pop the cod on the middle shelf of your oven and roast until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.