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  • Madeleine Shaw's Tray Roasted Cod with…
Tray Roasted Cod with Cod and Asparagus

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

    4 serving

Prep time:

Cook time:

Serves: 4

"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
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Ingredients

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

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