Serves
Serves 4
Total Time
30 Minutes
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.
Recipe courtesy of Ocado
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