1 lb/450 g cod fillets
8 oz/225 g shrimp, peeled and deveined
8 oz/225 g scallops
3 tbsp extra-virgin olive oil
1 garlic clove, chopped
4 scallions, trimmed and chopped
1 zucchini, sliced
15 oz/ 425 g canned plum tomatoes
2 tbsp chopped fresh basil
1 cup fresh bread crumbs
Scant ½ cup grated Colby cheese
Salt and pepper
Freshly cooked broccoli and cauliflower, to serve
Bring a large pan of water to a boil, and then lower the heat to medium. Rinse the cod, pat dry with paper towels, and add to the pan. Cook for 5 minutes. Add the shrimp and cook for 3 minutes, then add the scallops and cook for 2 minutes.
Drain, refresh under cold running water, and drain again. Preheat the oven to 375OF/10OC.
Heat 2 tablespoons of the oil in a skillet over low heat. Add the garlic and scallions and cook, stirring, for 3 minutes. Add the zucchini and cook for 3 minutes, then add the tomatoes and their juice, and the basil. Season and simmer for 10 minutes.
Brush a shallow baking dish with the remaining oil and arrange the seafood in it. Remove the pan from the heat and pour the sauce over the fish. Scatter over the bread crumbs and top with cheese. Bake for 30 minutes, until golden.
Remove from the oven and serve with broccoli and cauliflower.