Tray-roasted cod

There's nothing better than cooking with fresh and seasonal produce
Madeleine Shaw's tray-roasted cod with olives, smoked paprika and asparagus
1 rating
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.

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Ingredients
  • 1½ teaspoons sweet smoked paprika
  • 2 garlic cloves, crushed
  • Freshly ground black pepper, to taste
  • 4 x 150g cod fillets
  • 200ml fish or chicken stock
  • 100g pitted green olives
  • 1 tablespoon capers
  • Bunch of asparagus, trimmed
  • 3 tablespoons avocado oil or melted butter
  • 1 lemon
Time
25 minutes
SERVES:
4
CALORIES:
215
FAT:
8.0g
SALT:
1.7g
SUGAR:
2.7g
5 A DAY:
1
Method
  1. Preheat the oven to 180°C/350°F/gas mark 4.        
  2. Mix the smoked paprika, garlic and pepper together and rub the mixture into the cod.
  3. Then pour the stock into a large roasting tray and scatter in the olives, capers and asparagus.
  4. Nestle the cod fillets amongst the veggies and pour the avocado oil over the fish.
  5. Thinly slice the lemon into 1cm slivers and place around the cod fillets.
  6. Bake for 15–20 minutes, until the asparagus and cod are cooked through.
  7. Serve hot.
There's nothing better than cooking with fresh and seasonal produce. A Year of Beautiful Eating is full of quick and nutritious recipes to fuel your body in the best way possible, all year round.