Cod and Pepper Traybake
By Lisa FaulknerFeed four with this easy, veggie-stuffed traybake from Lisa Faulkner’s kitchen.Looking for more traybake dinner recipes? We’ve got you covered.Time and servings
Total time
Servings
Prep time
Ingredients
11 total- 700 g of baby new potatoes
- 1 drizzle of olive oil
- 250 ml of baby plum tomatoes, halved
- 2 romano peppers, deseeded and sliced
- 250 g of piccerella peppers, deseeded and sliced
- 1 garlic clove, smashed
- 1 tbsp of white wine vinegar
- 1 tsp of sweet smoked paprika
- 4 cod fillets
- 0.5 lemon, juiced
- 1 handful of parsley, chopped
Method
3 stepsStep 1
Preheat the oven to 180°C fan/200°C/gas mark 6. Bring the potatoes to the boil and simmer for 20 minutes until cooked. Drain and tip them into a roasting tin. Crack with the back of a spoon and drizzle with olive oil, salt and pepper. Cook for approximately 30 minutes.
Step 2
Put the tomatoes, peppers, smashed garlic clove, white wine vinegar and paprika into a roasting dish. Add a drizzle of olive oil plus some salt and pepper and cook for around 30 minutes.
Step 3
Remove from the oven and spoon your tomato mix into the potatoes. Drizzle the cod fillets in a little oil and rest them on top. Place back in the oven for 10 minutes. Add a good squeeze of lemon and sprinkle some fresh, chopped parsley over the top.