Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Madeleine Shaw's Tray Roasted Cod with Olives, Smoked Paprika & Asparagus

Madeleine Shaw's Tray Roasted Cod with Olives, Smoked Paprika & Asparagus

By not-recognizedPublished on 13 November 2018"This was the first recipe I tested from this book. It was a lovely spring day, Kieran and I had just gone to the gym and we wanted dinner pronto. 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 will be on the table in no time." - Madeleine Shaw
Shop for ingredients

Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 1.5 tsp of sweet smoked paprika
  • 2 cloves of garlic, crushed
  • 4 cod fillets, approx. 150g each fillet
  • 2 tbsp of capers
  • 1 lemon
  • 200 ml of fish stock, or chicken stock
  • 200 g of pitted green olives
  • 1 bunch of asparagus, trimmed
  • 3 tbsp of avocado oil, or melted butter

Method

  • Step 1

    Preheat the oven to 180°C/350°F/gas mark 4.

  • Step 2

    Mix the smoked paprika, garlic and a pinch of salt and pepper together and rub the mixture into the cod.

  • Step 3

    Pour the stock into a large roasting tray and scatter in the olives, capers and asparagus.

  • Step 4

    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.

  • Step 5

    Sprinkle salt over the entire dish and bake for 15-20 minutes, until the asparagus and cod are cooked through. Serve hot.