1 red pepper, seeded and cut into wedges
1 yellow pepper, seeded and cut into wedges
1 courgette, thickly sliced
1 red onion, peeled and sliced
1-cal cooking spray
2 x 150g cod fillets, skin removed
100g cherry tomatoes
30g drained and rinsed pitted black olives
zest and juice of ½ lemon
1 T. fresh oregano or thyme leaves
salt and pepper

Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.