Tray-roasted cod
There's nothing better than cooking with fresh and seasonal produce
- 25 minutes
- Serves 4
- 1 of 5 a day
- Kcal215
- Fat8g
- Salt1.7g
- Sugar2.7g


Recipe by: Madeleine Shaw
| Food blogger and a nutritional health coach to the stars
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.
Why not try
Diet, weight and cancer
Learn about our cancer prevention research