Dinner recipe
Pescatarian traybake with cod fillets, new potatoes, peas, cherry tomatoes, lemon, parsley, and crisp breadcrumbs.
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Ingredients
large roasting tray, frying pan, knife, chopping board, zester
Method
Heat the oven to 220C/200C fan. Halve the new potatoes, halve the tomatoes, chop the parsley, zest and juice the lemon, and pat the cod fillets dry.
Toss the potatoes on a large roasting tray with 2 teaspoons olive oil, oregano, black pepper, and a pinch of salt, then roast for 20 minutes until starting to colour.
Rub the cod with 1 teaspoon olive oil, the lemon zest, 1 tablespoon lemon juice, a pinch of salt, and a little black pepper.
Add the tomatoes and frozen peas to the tray, nestle the cod on top, and roast for 9 to 11 minutes until the cod flakes easily and the peas are hot.
Toast the breadcrumbs in a dry frying pan for 2 to 3 minutes until golden, then stir in the parsley and a squeeze of lemon juice.
Spoon the cod, potatoes, peas, and tomatoes onto plates and scatter with parsley crumbs so the fish stays visible.
