Pre-heat oven to 200/180 degrees (fan).

Place the butternut squash on a baking tray with a drizzle of olive oil and a good sprinkle of garlic granules and paprika. Pop in the oven while you continue preparing the rest of the veggies.

Crush the garlic and mix with a drizzle of olive oil in a bowl

Roughly chop the courgettes, peppers (I like long slices/wedges) and finely slice the fennel (bulb only). Mix them in the oil, along with the cherry tomatoes, then bung them in the oven for 15 mins.

Meanwhile cut the cod if you like or pop in whole and rub in the remaining oil.

Pop this in the oven for 8-10 mins or until cod is cooked through (it needs less time than you might think!), adding the pine nuts for the final few minutes. Check the squash and make sure it’s not over-done. It should only need around 25-30 minutes.

Tear up basil leaves and scatter over the cod, and drizzle with balsamic vinegar. Then plate up and serve with the squash, OR a different side such as quinoa, brown rice or roasted/steamed/mashed sweet potato or new potatoes. You can also eat the dish on its own for a lower carb option, or sometimes I like to add another serving of greens such as wilted spinach or tenderstem broccoli for some extra green power.