Madeleine Shaw's Tray Roasted Cod with Olives, Smoked Paprika & Asparagus
By not-recognized
Published 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 ShawTime 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.