Roasted tomato cod with Mediterranean vegetables

Ingredients

two red onions which much be cut into wedges
one aubergine must be  cut from wedges
two red pepperz seed must be removed and cut in to chunks. 


six hundred (600)gram/1lb fiveOz butternutcut into two cm/¾ thick slices, and wedges
one table spoon dried thyme
two tablespoon olive oil. 
four x 100g/three½oz haddock 
eight table spoon tomato purée
one or two slices stale bread.


fifty gram/1¾oz mature Cheddar which must be grated
two table spoon balsamic vinegar
seventy five gram /2½oz spinach chopped
sea salt and black pepper

Method how to cook:

Preheat the stove to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a substantial preparing plate. Include the thyme and oil and blend until covered, at that point season. Broil for 35 minutes, or until brilliant and cooked. 


In the mean time, put the fish on a preparing plate and season. Spread 2 teaspoons tomato purée on each filet. 


Heartbeat the bread in a sustenance processor to make fine breadcrumbs. In a little bowl, blend 4 tablespoons breadcrumbs with the cheddar. Sprinkle the blend over each filet and press down softly. Cover the plate with kitchen thwart and seal around the edges, at that point put aside. (Stop any remaining breadcrumbs in a fixed sack to utilize some other time) 


After the vegetables have been broiling for 20 minutes, move them around the plate to ensure they’re cooking uniformly. Put the fish in the broiler and meal with the vegetables for 15 minutes. 


Expel the thwart from the fish and meal for another 5– 10 minutes, or until brilliant and cooked through. 


Blend the balsamic vinegar and spinach into the hot vegetables, at that point present with the fish.

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