Steamed Cod with Pesto Topping and Balsamic Roasted Vegetables

Remove the top and bottom of the courgette. Cut into circles 1cm thick. Cut the red onion in half through the root. Peel and then slice into thin half moons. Pull the leaves from the thyme sprigs and discard the stalks.

Mix the chopped courgette and red onion together in a bowl and season with a pinch of salt and a good grind of black pepper. Add the thyme leaves, balsamic vinegar a good pinch of sugar (if you have some) mix well. Add these to the baking tray with the carrots and new potatoes after they have been in the oven for 10 mins.

With veggies in the oven its time to prepare the pesto for the cod. Pick the basil leaves and discard the stalks. Finely chop your basil and pop into a bowl. Peel and grate the garlic (or use a garlic press). Add this to your basil along with ½ tbsp of oil per person. Season with a pinch of salt and pepper and mix well.

Tear a sheet of foil roughly the size of a laptop for each piece of cod and place the cod in the centre. Smear the flesh side with ½ tbsp of pesto per piece of cod. Tip: Keep some of the pesto to make a sauce with later. Then create a foil parcel for the cod to cook in. Scrunch the top to seal the parcel (see picture). Pop the cod in your oven on a baking tray for 8-10 mins. Tip: The cod is cooked when the centre is opaque.