23 July 2019

Tray Roasted Cod With Olives

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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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