A lovely simple summery supper that takes no time to prepare or cook, this is also a great way to use up the gorgeous glut of courgettes available at this time of year.

Serves 2

Ingredients

10-12 shallots

50g chorizo, chopped into chunks

1 large courgette

Olive oil

couple of handfuls of cooked baby new potatoes

couple of handfuls of baby plum tomatoes

2 cod fillets

1 lemon

2 sprigs rosemary

100ml white wine

Salt and pepper

Method

 

Preheat the oven to 180

Roughly chop the shallots, courgettes and chorizo, and put them into a large oven dish. Season with salt and pepper, drizzle with olive oil, and place a couple of sprigs of rosemary on top. Put in the oven to roast for 20 minutes.

After 20 minutes remove from the oven and add the tomatoes and cooked potatoes. Place the cod on top of the vegetables and season with salt and pepper. Grate a little lemon zest over the cod then squeeze on a little lemon juice. Put a sprig of rosemary on each fish fillet and add a few glugs of white wine to the dish. Return to the oven for a further 15 minutes. When the fish is cooked through, remove from the oven and serve, with green salad and some crusty bread if required