Two large cod steaks
Extra virgin olive oil
Lemon juice
Fresh basil
Paprika
1 cooking onion
1 garlic clove
Green pepper
Red pepper
Eggplant
Zucchini
Jerusalem artichokes
Leeks
Pitted olives
Tomatoes
Tim Spector, the author of The Diet Myth: The Real Science Behind What We Eat shares his recipe for Catalan Cod, a delicious dish, which is easy to make and encourages microbial diversity. It is meant to be flexible depending on your fridge contents.
Put a generous splash of olive oil into a pan and turn on low heat.
Add chopped onion, red and green peppers, garlic clove, sliced eggplant, sliced zucchini, pitted olives, sliced artichokes and leeks. Cook for approx. 10 minutes until softened and browning slightly.
Add chopped fresh tomatoes (or a can of chopped tomatoes) and fresh basil. Add salt, pepper and paprika to taste.
Preheat oven to 350F. Put two chunky cod steaks in a casserole dish, sprinkle with some lemon juice and olive oil. Cover cod with the cooked vegetable mix and bake for about 15-20 minutes depending on the size of the cod.
Serve and eat on its own or with green beans, spinach or salad.