Ingredients

• 220 g cod fillet — cut into 2 portions, pin bones removed
• 80 g brown rice pasta — dry, short shapes like fusilli
• 120 g zucchini — thinly sliced into half-moons
• 80 g carrot — peeled and thinly sliced
• 10 g extra virgin olive oil — divided use
• 6 g fresh parsley — finely chopped
• 1 g dried oregano — crumbled
• 2 g salt — fine
• 0.5 g black pepper — freshly ground optional

Instructions

1. Preheat the oven to 190°C and line a small baking tray with baking paper. Pat the cod portions dry with paper towel.
2. Toss the sliced zucchini and carrot with half of the olive oil and half of the salt, then spread them in a thin, even layer on the prepared tray.
3. Place the cod pieces on top of the vegetables, drizzle with the remaining olive oil, and sprinkle with dried oregano, half of the chopped parsley, the remaining salt, and pepper if using.
4. Bake for 14–18 minutes, until the cod flakes easily with a fork and the vegetables are very soft; avoid overbrowning to keep the dish gentle on the stomach.
5. While the cod bakes, cook the brown rice pasta in a small pot of boiling water according to package directions until very soft (slightly past al dente to make it easier to digest), then drain well.
6. Divide the cooked pasta between two shallow bowls, top each with the soft baked vegetables and a piece of cod, and sprinkle with the remaining fresh parsley before serving.