Spanish style cod traybake
This Spanish style cod tray bake from Chloe at Life & Fork is a great choice for busy mid-week meals, and for those days when you want to impress. Packed with wonderful Mediterranean flavours, the crumbed cod works effortlessly with the sweet, succulent tray baked veg, bringing in a wonderful contrast in textures that feels like a restaurant-grade meal.
Chloe used our Mellow Yellow cold pressed rapeseed oil to roast the veggies, and our chilli oil to add a kick to the panko crumbed cod. Deliciosa!
Method
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1
Preheat the oven to 170°C (fan).
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2
In a large roasting tray, add the leek, tomatoes, chorizo, bruised garlic cloves, butterbeans, jarred peppers, pepper juice, olives, and 1 tsp thyme. Season with smoked paprika, sea salt, and black pepper. Drizzle over the Mellow Yellow cold pressed rapeseed oil and white wine. Mix and spread out evenly.
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3
Roast for 45 minutes, turning halfway through.
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4
Meanwhile, in a bowl, mix together the breadcrumb ingredients with the Mellow Yellow Chilli Oil. Press the breadcrumb mixture onto the top side of the cod loins.
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5
After 45 minutes, nestle the breadcrumb-topped cod on top of the vegetables (do not cover).
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6
Roast for approximately 20-25 minutes, depending on the thickness (cod loin internal temp = 60°C).
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7
Garnish with parsley leaves and a squeeze of lemon. Serve immediately.
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8
Mop up the juices with crusty bread!
Ingredients
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TRAYBAKE:
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½ leek, cut into rounds
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4 garlic cloves, minced
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2 jarred roasted red peppers, torn (+ 2 tbsp jar juice)
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30g green olives
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150g Butterbeans (drained weight)
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50g chorizo, diced
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150g vine cherry tomatoes
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50ml white wine
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1 tsp sweet smoked paprika
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Sea salt & black pepper
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2 chunky cod loins, skinless
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Crusty bread, to mop up juices!
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BREADCRUMB TOPPING:
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2 tbsp panko breadcrumbs
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½ tsp sweet smoked paprika
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½ lemon, juiced & zested
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Fresh herbs: 1 tsp thyme & 1 tsp flat-leaf parsley
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Sea salt & black pepper
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1 tbsp Mellow Yellow Chilli Oil
