Cod with chorizo crumble and mediterranean veg

The cod with chorizo crumble comes from Sainsburys Magazine (Nov 2014). Ingredients (serves 2) 50g diced chorizo 50g breadcrumbs lemon juice 2 skinless and boneless cod loins 1 red pepper 1 red onion A few mushrooms A few cherry tomatoes Cooked baby/new potatoes (mine were leftovers) Method Preheat the oven to 180 degrees. Prepare the vegetables by chopping and placing into an ovenproof dish. Pour over some olive oil and season with salt, black pepper, also adding a pinch each of basil and oregano. Roast them in the oven for 30-45 mins. Meanwhile, prepare the cod loins. Mix the chorizo and breadcrumbs in a bowl with the juice of 1 lemon (I just used a lot of lemon juice from the bottle! Too much hassle otherwise). Place the cod loins in an ovenproof dish and season with salt and pepper, then press the crumb mixture over the top of each cod loin. Roast the fish in the oven as well - it will need less time than the veg, probably 20-30 mins, until the fish is cooked through. Serve with salad.

Goats Cheese and Mediterranean Veg (V)

Buy the Somerset round goats cheese as it slices easily.

Recipe
Chop up 1-2 red/green peppers, a handful of mushrooms, 1 red onion and a clove of garlic and put on a baking tray under the grill. Remember to turn once and don't leave them too long- they will burn!
Measure out cous cous into a bowl, add boiling water and leave for 5 mins.
Slice up fresh white French bread and toast lightly under the grill, with a slice of goats cheese on top.
Arrange plates with Bistro salad or rocket, add grilled veg, cous cous and drizzle with lemon juice. Put bread on a side plate.