Honey Baked Cod + Orange Arugula Salad

Honey baked cod

Ingredients 
4 cod fillets (about 600-700g in total)
2 tsp light soya sauce
1 tbsp olive oil
1 tbsp dark soya sauce
1 tbsp honey

Method
- Pat dry the cod fillets before marinating.
- Marinate the cod and set aside for about 15mins.
- Pre-heat the oven to 200 deg C.
- In a frying pan, add a tbsp of oil and when it's hot, pan fry the cod fillets (skin side down) for about 2mins. Leave the remaining seasoning in the baking dish.
- Transfer the cod fillets into the baking dish (skin side up) and bake for about 10mins until cooked.

Orange Arugula Salad

Ingredients
4 cups arugula leaves (Washed thoroughly and drip dry)
1 orange (Cut into small pieces)
Half a yellow capsicum (Cut into small pieces)
10 cherry tomatoes (halved)
1.5 tbsp extra virgin olive oil
1.5 tbsp good quality balsamic vinegar

Method
- Place all the vegetables and fruits in the salad bowl.
- Drizzle with olive oil and vinegar.
- Toss and serve.

Roasted Potatoes & Sweet Potatoes

Serves 2

Ingredients
4 small potatoes (I used red and yellow potatoes)
1 mid size sweet potato
1 red onions (cut into bite size)
3 cloves of garlic (rinsed, bruised, leave the skin on)
1 sprig of rosemary leaves (chopped up)
2 tbsp extra virgin olive oil
2 tbsp good quality balsamic vinegar
sprinkle of salt
sprinkle of cumin seeds (optional)

Method
- Pre-heat the oven to 200 deg C.
- Washed the potatoes thoroughly and cut into smaller pieces.
- Washed and de-skinned the sweet potatoes, cut into smaller pieces.
- Combine the potatoes, sweet potatoes, garlic and onions in a baking dish.
- In a separate bowl, mix together the olive oil, balsamic vinegar, salt, rosemary leaves and cumin seeds.
- Drizzle the dressing over the vegetables and toss to coat well.
- Roast in oven for about 45mins. The potatoes will be blackened because of the balsamic vinegar; they are not burnt.