Ingredients
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1 lb mini sweet peppers
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1 small red onion, cut into thin wedges
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3 tbsp olive oil, divided
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1 tbsp salt-free curry powder
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1 (1 - inch) piece fresh ginger, peeled and finely grated
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1 1/2 lbs cod fillets
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3 tbsp chopped fresh cilantro, to garnish
Steps
1
Preheat oven to 425°F. Toss the sweet peppers and onion with 2 tbsp oil. Season with pinch of salt. Spread out on large sheet pan. Roast 15 min.
2
Meanwhile, in a medium bowl, combine the curry powder, ginger, and remaining 1 tbsp oil. Season with ¼ tsp each salt and pepper. Rub all over the cod.
3
Arrange the cod on the sheet pan between the vegetables. Roast 12–15 min., until cod is cooked through. Garnish with the cilantro before serving.
