Cod and Tomato Bake for Two Serves 2 Prep Time: 1 Hour 10 minutes Ingredients 500g cherry tomatoes 1 small aubergine, cut into 2cm pieces 1 small red pepper, deseeded and sliced 4 garlic cloves, chopped 100ml olive oil 4 sprigs fresh thyme 1 x 500g piece cod or another firm white fish fillets 1 tbsp extra virgin olive oil Crusty bread and green leaves to serve 1 Heat the oven to 180c. Put the cherry tomatoes, aubergine, pepper and garlic in a roasting tin, toss with the oil and thyme then season well. 2 Roast for 45-50 minutes, turning occasionally. Season the fish and nestle into the roasted veg and cook for another 12-15 minutes until just cooked. 3 Drizzle the mixed leaves with the extra virgin olive oil. Serve the tray straight to the table with lots of crusty bread to mop up the juices.