Ingredients

• 2 red onions
• cut into wedges
• 1 aubergine
• cut into wedges
• 2 red peppers
• seeds removed
• cut into chunks
• 600g/1lb 5oz butternut squash
• peeled and cut into 2cm/¾in-thick slices
• then wedges
• 1 tsp dried thyme
• 2 tbsp olive oil
• 4 x 100g/3½oz cod (or haddock) fillets
• 8 tsp tomato purée
• 1–2 slices stale bread
• 50g/1¾oz mature Cheddar
• finely grated
• 2 tbsp balsamic vinegar
• 75g/2½oz spinach
• roughly chopped
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Put the onions
• aubergine
• peppers and squash on a large baking tray. Add the thyme and oil and mix until coated
• then season. Roast for 35 minutes
• or until golden and cooked.
• Meanwhile
• put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet.
• Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl
• mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges
• then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time)
• After the vegetables have been roasting for 20 minutes
• move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes.
• Remove the foil from the fish and roast for another 5–10 minutes
• or until golden and cooked through.
• Mix the balsamic vinegar and spinach into the hot vegetables
• then serve with the fish.