Baked Cod & Courgette Fingers

Ingredients

• 120 grams Fresh Cod Fillet
• 1 medium Courgette
• 1 tablespoon Olive Oil
• 1 squeeze Lemon Juice
• 1 pinch Sweet Paprika
• 1 stalk Fresh Dill

Instructions

1. Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.
2. Run your fingers carefully over the cod fillet to check for and remove any bones. Cut into finger-length strips about 1.5cm wide.
3. Cut the courgette into batons of similar size (halve lengthways, then into fingers).
4. Place fish and courgette on the prepared tray. Drizzle with olive oil, lemon juice, and sprinkle with paprika and dill if using.
5. Bake for 12–15 minutes until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F). The courgette should be very soft.
6. Allow to cool to a safe temperature. Double-check each piece for bones before serving.
7. Serve the fish fingers alongside the courgette batons.

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