I have the perfect recipe for this Friday evening! Tray-roasted cod anyone?
I am in love with Madeline Shaw’s new cookbook and had to share you my favourite recipe. This tray-roasted cod recipe is so simple, so easy and so cheap to make. Plus, cod has finally been declared sustainable again which means it can be eaten with a clear conscience.
Cod is so good for you as it is full of Omega-3 fatty acids, a great source of vitamin A, helps prevent heart disease and helps with growth and development. Asparagus is a delicious veggie and I am a huge fan of black olives and what they can do for your skin. There is also nothing better than a dish where you throw it into one pot and let it do its magic. Once you have this tray-roasted cod, I guarantee that you will be making this every week!
– 1 1/2 tsp smoked paprika
– 2 cloves of garlic, crushed
– salt and pepper to season
– 200ml chicken stock
– x2 cod fillets
– 200g pitted black olives
– a bunch of asparaguses
– olive oil
Pre-heat the oven to 180C. Mix the smoked paprika, garlic and a pinch of salt and pepper together and rub the mixture on the cod. Place the tray to one side. Pour the stock into a large roasting tray and scatter the olives and the asparagus. Place the cod on top and pour the oil over the fish and veeggies. Sprinkle salt and pepper and place the tray into the oven for 15- 20 mins. Serve hot.
Honestly, this is honestly such a great dish. It is so easy, perfect for that mid- week dinner. You can place this in the oven and have time to wind down ready to relax for the evening. Also, you could make this dish for a dinner party. So easy to cook, great to serve, leaving you time to speak to your guests. Who else is up for joining me with this dish?