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
large roasting tray, knife, chopping board, colander, kitchen paper
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, halve the cherry tomatoes, slice the red onion into wedges, drain and rinse the chickpeas, chop the parsley, and cut the lemon in half.
Toss the potatoes and red onion on a large roasting tray with 1 tablespoon olive oil, the smoked paprika, ground cumin, and a pinch of salt. Roast for 18 minutes until the potatoes are starting to turn golden at the edges.
Stir the chickpeas, cherry tomatoes, remaining olive oil, and half the lemon juice through the tray. Roast for 8 minutes until the tomatoes start to soften and release juices.
Pat the cod fillets dry, season them with a pinch of salt and black pepper, then nestle them on top of the vegetables. Roast for 8 to 10 minutes until the cod flakes easily at the thickest point.
Squeeze the remaining lemon juice over the tray and scatter with most of the parsley. Spoon some of the tomato chickpea juices over the cod so it stays moist.
Divide the potatoes, chickpeas, tomatoes, and cod between plates. Scatter with the remaining parsley and add extra black pepper at the table if liked.
