Dinner recipe
A Mediterranean-style traybake with cod fillets, baby potatoes, chickpeas, tomatoes, red onion, lemon, parsley, and smoky spice.
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Ingredients
two 35 × 25cm roasting trays, 4l potato saucepan and colander, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep tray sizes, cut dimensions and per-batch times fixed, and allow extra elapsed time. Heat oven to 200°C conventional/180°C fan. Cut potatoes into 2cm pieces and onion into 5mm slices. Halve tomatoes, drain and rinse chickpeas, chop parsley and measure 30ml lemon juice. Store unused fruit separately. Use cod pieces no thicker than 2.5cm.
Bring the 1500ml water to a boil in a 4l pan. Add all potatoes, return to a gentle boil and cook 10–12 minutes until just knife-tender. Drain, discard water and allow 2 minutes to steam dry.
Toss potatoes and onion with 15ml oil and all paprika and cumin on a 35 × 25cm tray in one layer. Roast 30–35 minutes, turning halfway, until potatoes are golden and tender.
At the same time, put all tomatoes and chickpeas with 10ml oil on a second 35 × 25cm tray and roast 10 minutes. Pat cod dry, coat with remaining 5ml oil and 15ml lemon juice, and place on top with space between fillets. Wash hands and utensils after raw fish.
Roast the fish tray 15–20 minutes until cod is opaque and flakes easily. Check several thick centres reach 75°C for 30 seconds with a clean probe; continue and recheck if needed. Spoon the tomato juices over fish.
Drizzle remaining 15ml lemon juice over both trays and scatter half the parsley. Divide all potatoes, onion, chickpeas, tomatoes, juices and cod equally between plates; scatter remaining parsley.
