Ingredients- serves 1
1 medium sized carrot
1 medium sized courgette
10g olive or rapeseed oil
1/2 red chilli
Sprinkle of chilli flakes
Sprinkle of coriander (fresh or dried)
1 level tspn lemon & thyme salt (you can find this in the spices section of most supermarkets)
Cut the carrot and courgette into small matchstick sized pieces and thinly slice your chilli.
Pop the veg onto a large piece of tin foil.
Now place the cod on top, drizzle the oil and sprinkle on the chilli flakes, corriander and lemon & thyme salt.
Wrap up nice and snug and cook for around 30 minutes at 180* in the oven.
Approximate calories per serving: 300