Preheat oven to 230c. Saute the onion, courgettes, garlic, thyme and a generous pinch of salt in oil for five minutes, until crisp but tender. Remove from heat and stir in the artichoke hearts, olives, and lemon juice and zest. Season the cod fillets with salt and pepper and nestle them in the vegetable mixture. Bake uncovered for 15 minutes, until the cod is nearly opaque in the centre. Sprinkle with parsley and serve.
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They are more likely to find themselves in a hospital bed than one of the tanning variety. A sensible cardio approach that has benefitted millions - and yes we could also argue that High Intensity Interval Training aerobics is also effective, which it is, but not for everyone - is the good old 45 minutes of moderate intensity output (around 70 percent of maximal heart rate) three or four times per week.