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Lemon Cod Pea Potato Traybake with Parsley Crumbs
Oven-baked cod with tender sliced potatoes, roasted tomatoes and peas, topped with toasted lemon-parsley crumbs.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 385 kcal |
| Protein | 36g |
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For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch cooking times fixed; allow extra elapsed time. Heat the oven to 200°C conventional / 180°C fan. Slice scrubbed potatoes 5mm thick, halving across first if more than 4cm wide. Halve tomatoes and chop parsley. Make fresh soft breadcrumbs from weighed white bread. Measure 2g lemon zest and 30ml juice. Pat fully thawed cod dry, check for bones and keep chilled; portions should be about 150g each and no more than 2.5cm thick.