My sister bought me The Roasting Tin: Simple One Dish Dinners, a cookbook with which you can create a whole meal in one oven-ready tin. Rukmini Iyer lays out straightforward baking recipes that are easy on the brain and the waistline.
First recipe up: Crispy Olive and Pine Nut Crusted Cod with Roasted Red Onions and Cherry Tomatoes.
I matched the book’s suggestion of 10 minutes prep time and 15 minutes cook time, something waaaaay shorter than, say, The Hairy Dieters cookbook which I’ve been using for a few years. Most of their recipes took me hours, and don’t even give you estimates cooking / prep times listed.
The Roasting Tin, on the other hand, is great for when you arrive home after a gym session, which itself is after work, and you’re famished and slightly dizzy with starvation. You need something simple, quick, tasty and nutritious.
This recipe fits the bill. I made a few adjustments: I’ve no idea what tapenade is, so used olive oil, nor have I heard of panko breadcrumbs, so slammed some Tesco pre-sliced brown into the blender and used the results. Flavoursome, healthy and time-efficient. Worth a go.
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