Baked cod, potatoes & tomatoes

What you need

• ·240g frozen cod loins
• ·350g white potatoes
• ·150g cherry tomatoes
• ·15g olive oil
• ·12g garlic
• ·1 lemons
• ·60g baby spinach

Method

1. 1Potatoes sliced 5mm thick, tossed in oil and garlic, into a hot oven on their own for 25 minutes.
2. 2Tomatoes and lemon slices scattered over, cod laid on top, back in for 12 minutes.
3. 3Cod is done when it flakes at a fork and not before — a minute too long and it goes from set to dry with nothing in between.
4. 4Spinach thrown over as it comes out; the residual heat is enough.

The potatoes get a head start because they need three times as long as the fish. Everything on one tray at once is how baked fish dinners go wrong.

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