Tray Roasted Cod With Olives

Serves 4
Total Time
30 Minutes
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
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 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily