Ingredients

• 300g cod fillets, fresh or frozen
• 100g millet, dry
• 200g cherry tomatoes
• 1 medium zucchini (approx. 200g)
• 1 red bell pepper
• 1 small red onion
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 lemon
• 15g fresh parsley, chopped
• 10g fresh dill, chopped
• Black pepper to taste
• A pinch of salt

Instructions

1. Preheat your oven to 200°C. Cook the millet according to package instructions, typically by simmering in 400ml of water for 15–20 minutes until tender. Set aside.
2. Chop the zucchini, bell pepper, and red onion into bite-sized pieces. On a large baking sheet, toss these vegetables and the whole cherry tomatoes with half of the olive oil (15ml), half of the minced garlic, a pinch of salt, and black pepper.
3. Roast the vegetables for 15 minutes.
4. While vegetables roast, pat the cod fillets dry. Rub them with the remaining olive oil, minced garlic, salt, and pepper. After 15 minutes, add the cod fillets to the baking sheet amongst the vegetables.
5. Return the sheet to the oven and bake for another 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
6. Fluff the cooked millet with a fork. Stir in the chopped fresh parsley, dill, and the juice of half a lemon.
7. To serve, divide the herbed millet between two plates. Top with the roasted vegetables and place a baked cod fillet on top. Serve with a wedge of the remaining lemon.

Tips & Substitutions

• Swap the grain: Quinoa or couscous can replace millet if you prefer a quicker-cooking base.
• Make it spicy: Add a pinch of chili flakes or smoked paprika to the vegetables for a gentle kick.
• Add greens: Stir in some baby spinach or kale to the millet just before serving for an extra nutrient boost.

Nutrition

Approximate total per serving:

• Calories: 1020
• Fat: 36g
• Carbohydrates: 103g
• Fiber: 21g
• Protein: 69g

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