Whisk your friends and family away to the sunny climes of Provence with this summer-inspired recipe that’s perfect all year round. Beautifully simple ingredients are brought to life by the characterful flavour of Oregano, which subtly enhances and perfectly combines the earthy palette of this dish. In order to preserve the distinctive taste, aroma and colour found in the herb’s essential oils, we only source our Oregano from our trusted Mediterranean farmer partners – they carefully pick and gently dry each crop to ensure the utmost quality in every pot. Combine these floral flavours with a zing of lime and a pop of sweet cherry tomatoes and you can guarantee the whole table will be asking for seconds.
Preheat the oven to 200°C, 180°C fan, gas mark 6.
Place the peppers, onion, courgettes and aubergine into a large roasting tin then sprinkle with half the Oregano and half the olive oil. Roast for 25 minutes, turning once.
Add the cherry tomatoes and gently stir them into the other vegetables. Lay the cod loins on top and sprinkle with the remaining Oregano, olive oil, lemon zest and juice. Season well with Sea Salt and Black Pepper.
Roast for a further 10 minutes, until the cod is cooked through and the cherry tomatoes are just about to burst.
Serve on a bed of watercress with a drizzle of extra virgin olive oil.