Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel!). Peel the carrot and remove the top and bottom, then chop into batons about the size of your index finger. Pick the thyme leaves from their stalks (discard the stalks). Halve the lemon.

Pop the potato and carrot on a baking tray and drizzle over a splash of oil. Season with salt and pepper, sprinkle over the thyme leaves, toss to coat and spread out in a thin layer. Roast on the top shelf of your oven for 25-30 mins or until the potato is crispy and the carrot tender. Turn halfway through cooking.

Meanwhile, put the cod in a mixing bowl. Squeeze in the lemon juice. Add the Cajun spice blend and a pinch of salt and pepper. Gently turn the fish in the marinade so it gets a nice even coating. Tip: Some like it hot but if you don't, just go easy on the Cajun spice blend!

Remove the top and bottom from the courgette, then chop it into similar-sized batons to the carrot. Peel and grate the garlic (or use a garlic press). When the potato and carrot have been roasting for 15 mins, add the courgette to the baking tray for the remainder of the cooking time, 15-20 mins

When the courgette has been in for 10 mins, heat the butter in a frying pan on medium heat. Once hot, add the garlic and cook for 1 minute. Carefully place the cod in the pan (leave the marinade in the bowl for now!). Cook for 3 mins before turning over and cooking for 3 mins more on the other side. Important: The fish is cooked when the centre is opaque.

Remove the cod from the pan. Add the remaining lemony spice marinade to the pan along with a splash of water. Heat, stirring until bubbling. Get the veggies out of your oven. Serve the cajun lemon cod on top of the roasted veggies and drizzle the lemony spice juices over the top. Delicious!