Cod traybake with green beans & crispy capers

Preheat the oven to 220°C, gas mark 7. Toss the potatoes and garlic with 2 tbsp oil and season. Spread out in a large, lipped baking tray (about 38cm x 25cm). Roast for 30 minutes, stirring gently halfway through.

Add the green beans, tomatoes and whole rosemary sprigs to the dish, gently toss to coat, then roast for 10 minutes. Create 4 rough indents in the vegetables. Coat the cod loins with ½ tbsp oil, season and carefully nestle into the indents in the tray. Return to the oven for 10-15 minutes until the cod is cooked through and opaque.

Meanwhile, put the capers, reserved rosemary leaves and remaining 1 tbsp oil in a small frying pan set over a medium heat. Cook for 2 minutes, stirring occasionally, until the capers begin to sizzle. They should be crisp after a further 20-30 seconds.

Spoon the crisp capers over the cod with the lemon juice. Remove the tomato vines and squeeze the garlic out of its skins. A crisp, green salad makes a lovely side.