As regular readers of this website or my Instagram will know, I am a massive fan of traybake-style dinners. Chuck everything on a single baking tray and then you end up with a feast of a dinner yet minimal washing up. Win win situation. This gluten free cod and chorizo traybake is totally delicious and, bonus, doesn’t make your house smell of fish. Hoorah! Maybe it’s just me living in a flat but potential fish aromas often put me off making fish at home.
Anyway, back to the cod and chorizo traybake I promised you. It really makes a lovely supper and it is quick and easy, but it is also fancy enough that you can serve it to friends. It is pretty kid friendly as well, simply refrain from seasoning until you have scooped out the kiddie portion. Alba (who is now 8 months old) LOVED this dish, although I picked out the chorizo from her portion and squashed the peas with a fork (to avoid any choking hazards).
The cod and chorizo traybake recipe below will yield fairly large portions, so if you have a smaller appetite it will stretch to feed more people. Simply add an extra piece of cod for each person.
Cod and Chorizo Traybake (Serves 4)
- 800g new potatoes, sliced
- 3 peppers (red/orange/yellow – any combo is great), cut into long strips
- 400g cherry tomatoes
- 4 cloves garlic, crushed
- 1/2 a chorizo ring (approx 110g), deskinned and chopped into small cubes – make sure it is a gluten free variety
- 4 pieces of cod loin
- 1 lemon, sliced thinly into rounds
- 2 tbsp olive oil
- 250g frozen peas
- Salt and pepper
- Preheat the oven to 200C.
- Add the new potatoes, peppers, tomatoes, chorizo and garlic to a large roasting tray. Drizzle the olive oil over the top and give everything a mix to ensure the potatoes and veggies are well-coated with oil. Spread them out as evenly as possibly. Then they go into the oven to roast for 15 minutes.
- After this time, everything should be starting to crisp at the edges. Remove the traybake from the oven and everything a good stir with a spatula, and even them out again. Turn the oven down to 180C.
- Carefully lay the cod loin on top of the traybake veggies, placing thin slices of lemon on top of the fish (this will help keep it nice and moist and give it a zesty flavour). Grind some black pepper over everything and then pop the tray back in the oven for a further 15 minutes.
- Cook the frozen peas while you are waiting. Then drain and set aside.
- Now remove from the oven and check the thickest piece of fish to ensure it is cooked through (if still raw the flesh will be translucent – pop back in the oven for a further 5 mins if needed). Carefully lift the cod and place on a warmed plate to rest for a moment. Pour the peas into the traybake (the potatoes and veggies) and stir them through the mixture. Then divide between bowls, place the cod on top of each veggie mound and voila! Dinner is served :). Add a leafy, lemony salad as a side dish if you fancy an extra hit of freshness.
If you liked this recipe why not check out one of my other meal ideas:
Happy cooking! x