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

By not-recognized
"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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. 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.

  5. Step 5

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