Tray-roasted cod

There's nothing better than cooking with fresh and seasonal produce

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25 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal215
Fat8g
Salt1.7g
Sugar2.7g

Recipe by: Madeleine Shaw | Food blogger and a nutritional health coach to the stars

This was the first recipe I tested from my latest book, A Year of Beautiful Eating. The asparagus soaks up all the beautiful flavours of this dish, teamed perfectly with the melt-in-your-mouth cod. This tray-bake dinner is super-healthy and it’ll be on the table in no time.

Ingredients

1½ teaspoons sweet smoked paprika
2 garlic cloves, crushed
Freshly ground black pepper, to taste
4 x 150g cod fillets
200ml stock
100g pitted green olives
1 tablespoon capers
Bunch of asparagus, trimmed
3 tablespoons avocado oil
1 lemon

Method

Preheat the oven to 180°C/350°F/gas mark 4.
Mix the smoked paprika, garlic and pepper together and rub the mixture into the cod.
Then pour the stock into a large roasting tray and scatter in the olives, capers and asparagus.
Nestle the cod fillets amongst the veggies and pour the avocado oil over the fish.
Thinly slice the lemon into 1cm slivers and place around the cod fillets.
Bake for 15–20 minutes, until the asparagus and cod are cooked through.
Serve hot.