This zesty, lemony, garlic fish with roasted veg and crunchy bread chunks is a great one-pan meal.  

Serves
2

Preparation

15min

Cooking

25min

Skill level

Easy
By
Average: 4.2 (6 votes)
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I've used cod, but any thicker fish would work. Salmon would be delicious. 

Ingredients

  • ¼ cup olive oil
  • 2 garlic cloves, minced or grated
  • ½ tsp crushed red pepper flakes
  • 1 lemon
  • 2 cups cherry tomatoes
  • 2 shallots, peeled and halved lengthwise
  • 2 small bunches broccolini
  • ¼ stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 100 g feta cheese
  • 400 g cod loin (see Note)
  • Fresh basil and parsley, for garnish
  • ½ head radicchio, roughly torn
  • 2 tsp extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat your oven to 200°C (400°F).
  1. In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
  1. Scoop the vegetables and bread out onto a large, rimmed baking pan, leaving some of the flavoured oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
  1. Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
  1. Add the fish to the vegetables and roast for another 10 to 15 minutes or until the fish is cooked through.
  1. Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

 

Note

• The loin is a thicker cut from the middle of the fillet on larger fish.