Baked lemon cod with butternut pumpkin & eggplant

Preheat oven to 200°C. Line a large baking tray with baking paper.

Spread the butternut and eggplant evenly across the baking tray. Spray with olive oil and season with dried mixed herbs and black pepper. Bake in the oven for 25 to 30 minutes, shaking halfway through, or until fork tender. 

Meanwhile, prepare the fish by rubbing over the olive oil, lemon juice and black pepper.

When the vegetables have 10 to 12 minutes left to cook, remove the baking tray and place the fish in the centre of the vegetables, return baking tray to the oven.

Once the fish is fully cooked and butternut squash and eggplant are golden brown, divide evenly between two serving plates and enjoy.