The cod is a simple five to six ounce cod fillet without any bones.
Seal in a very hot pan to colour the skin and then roast in a medium oven for about ten to fifteen minutes. The vegetables, as always, can be the ones you really like. Here we have used potato, onion, broccoli and a little carrot. Each was cut to about the same size then coloured in a pan and roasted in the oven until just tender.
The dressing is a little white wine vinegar with fresh rosemary, finely chopped shallot and a fine dice of fresh tomato. This I simply warmed through slowly and left to sit while I cooked the rest of the dish.
When plating be sure to make sure every thing is properly seasoned. The vegetables are placed on the plate with the cod sitting on top. If there are any juices left in the fish pan, these can be added to the dressing, this is drizzled around and over the fish.
That is it. You can always change the fish to another if you prefer or even change the herb in the dressing, making this a very versatile recipe.