Easy tray baked cod

This recipe is inspired by Jamie Oliver and adapted to my own tastes.  Its really easy to make, and you can make it ahead and its ready to put in the oven when you need it.  For those following Weight Watchers each serving is 9 points

To make the tray bake to feed two, you'll need:

• 2 cod loins
• 6 slices of pancetta or 4 slices of prosciutto - it doesn't matter which one you use the process is the same
• small new potatoes
• 1 red pepper, de-seeded and chopped into pieces
• 2 bunches cherry tomatoes on the vine
• salt and pepper
• 1 tsp dried parsley
• Olive oil

Lay 3 pieces of pancetta in a row on a piece of cling film.  Place the cod loin on top of the pancetta and season with a bit of pepper and a little bit of the dried parsley.  Wrap the cod in the pancetta by folding one side of the pancetta over the cod and then the other, using the cling film to help you.  Repeat the process with the other cod loin

Par-boil your new potatoes in a pan for about 10 to 15 minutes.  Meanwhile heat your oven to 220 degrees or gas mark 7.

Heat a little oil in a frying pan and sear the fish for a minute each side. 

Add the fish to the baking tray and then add the cherry tomatoes, potatoes and peppers scattered about the rest of the tray. Drizzle a little olive oil over everything and season with a little salt, pepper and parsley.

Put the tray in the oven for 20 minutes until the cod is cooked and the pancetta is crispy.  Serve with some anchovy dressing. Yum!

Chicken and Roast Vegetable Tray Bake

The great thing about tray bakes is that all you need to do is put all the ingredients on a baking tray and whack it in the oven and, as you will probably have started to realise by now, that's the sort of recipe that i like! This recipe for Chicken and Roasted vegetable tray bake is beautiful, the juices from the chicken mix with the roasted vegetables and create an absolutely delicious sauce to spoon over the dish when you are plating it up.  For those following Weight Watchers each serving is 9 points.

You can use any sort of veg that you have lying around in your fridge to roast - I went for a pepper, a red onion, some baby plum tomatoes, some mushrooms and some new potatoes.  I cut them into large chunks and put them in a baking tray with a knob of butter, a tablespoon of olive oil, some salt, pepper, a large clove of garlic cut up into chunks and a sprinkle of dried parsley.  I mixed everything together in the baking tray to make sure the veg was coated in the oil and seasoning.  Then I placed two chicken breasts (skin on) on top of the roasted vegetables and put in a pre-heated oven on gas mark 6 (200 degrees) to cook for 35 minutes.

I served it with some salad leaves drizzled with some of the sauce from the chicken. Mmmm! Give it a try, its so easy!