I make the effort to eat fish at least once or twice a week. It’s a great source of lean protein, though I always try to buy wild caught, particularly as cod are on the endangered list.
This time I decided to try something a little different; canned artichoke hearts. I love artichoke but don’t eat it that often, so I thought I would try it! This dinner takes 20 minutes, gives you a whole lot of vegetables and is easy to clean up afterwards. What more do you need?!
Ingredients – serves 2
1 medium onion, quartered
1 courgette, sliced
1 yellow capsicum
1 garlic clove, thinly sliced
2 tsp dried oregano
1 tbsp coconut oil
1 can artichoke hearts, drained and quartered
2 fresh cod fillets
1 tbsp olive oil
Salt and pepper
Pre-heat oven to 210°C. Melt the oil in a frying pan and once hot sauté the onion, courgette, capsicum and garlic for five minutes. Remove from the heat and stir in the artichoke hearts and olives. Transfer into an ovenproof dish.
Season the cod fillets with salt and pepper and place them on top of the vegetable mixture. Drizzle with a tbsp of olive oil. Bake in the oven for 15 minutes, until the cod is cooked – it will look nearly opaque in the centre.