This cod tray bake recipe has a delicious chorizo and crispy breadcrumb topping.
It's served with a mix of new potatoes, padron peppers and piquanté peppers. The whole dish is given a lift from the zest and juice of a lime. Perfect summer midweek meal.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
638
Ingredients
750g
new potatoes, halved if large
3Tbsp.
olive oil
2
garlic cloves, crushed
100g
(3 ½oz) chorizo, chopped
75g
(3oz) breadcrumbs
Zest and juice 1 lime
25g
(1oz) Parmesan, grated
4 x 175 g cod loins
300g
(11oz) padron peppers
400g
(14oz) jar piquanté peppers, drained – we used Peppadew
Directions
Step 1
Preheat the oven to 220°C (200°C fan) mark 7. Toss the potatoes in a large baking tray with 1tbsp olive oil, garlic and seasoning. Tightly cover with foil and roast for 30min until tender and crispy.
Step 2
Meanwhile, heat a dry frying pan and fry the chorizo for 4-5min, until it has released most of its oil. Add breadcrumbs to the pan and continue to cook for 3-4min until the crumbs are completely coated in oil and have begun to crisp up. Transfer the mixture to a food processor, adding the lime zest, Parmesan and 1tbsp oil. Whiz to breadcrumb consistency.
Step 3
Toss the fish in the lime juice and divide the chorizo crumb among the fish, pressing down to create a crust on top. Toss the padron and piquanté peppers in the remaining oil with some sea salt flakes. Once the potatoes are tender, remove from the oven and use a potato masher or fork to crush them gently. Lay the peppers and fish on the tray and cook for 15min until cod flesh is flaky and opaque and the padron peppers have blistered, then serve.
Per Serving:
Calories: 638
Fibre: 5 g
Total carbs: 66 g
Sugars: 22 g
Total fat: 20 g
Saturated fat: 6 g
Protein: 45 g
The best tray-bake trays as recommended by the GHI
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”!).
