Let the oven do the work with this fresh and seasonal traybake. To speed up the cooking time, you could cook your potatoes in a pan of salted boiling salted until just tender, before roasting.
Give our seasonal alternative to 'fish and chips' a go. All cooked in a large roasting tin, this traybake recipe saves on the washing up, making it the perfect midweek meal when you really don't want to be faff around with multiple pots and pans. Try to get Jersey Royals when they're in season (April to July), otherwise new potatoes work well, too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
667
Ingredients
750g
Jersey Royals
21/2Tbsp.
olive oil
150g
radishes, trimmed and halved
250g
asparagus, ends trimmed, roughly chopped
1
lemon, sliced into wedges
2Tbsp.
capers, drained
100g
fresh or frozen peas
4
chunky cod fillets, roughly 125g each
75g
tartar sauce
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the potatoes, 2tbsp oil and plenty of seasoning. Cook for 30min, or until beginning to crisp up.
Step 2Remove from the oven and lightly crush using a potato masher or fork. Add the radishes, asparagus and lemon wedges and mix through. Return to the oven for 10min.
Step 3Remove from the oven again, sprinkle over the capers and peas and lay over the cod fillets. Brush the cod with the remaining 1/2tbsp oil and season well. Cook for 15min, or until the fish is just cooked and the potatoes are golden. Dollop over the tartar sauce and serve.
GH TIPS:
Not a fan of radishes? You could sub with mini beetroot for a pop of colour and earthy taste, or baby carrots for another source of nutrients.
Don't like cod? Sub for whatever protein you'd like. Salmon, chicken or halloumi works nicely here. Adjust cooking times accordingly.
This easy cod traybake recipe is nice when you're looking for something mor kid-friendly.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
