Description
A flavorful and easy-to-make paprika cod and chickpea traybake, perfect for a quick weeknight meal.
Ingredients
Scale
- 400g can chickpeas, drained and rinsed
- 400g can chopped tomatoes
- 2 red peppers, deseeded and roughly chopped
- 1 red onion, roughly chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- 4 cod fillets (about 150g each)
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- In a large roasting tray, combine the drained chickpeas, chopped tomatoes, red peppers, red onion, and minced garlic.
- Drizzle with olive oil, then sprinkle with smoked paprika, dried oregano, chili flakes (if using), salt, and pepper. Toss everything together until well combined.
- Roast in the preheated oven for 20 minutes.
- Remove the tray from the oven and make four spaces in the vegetable mixture. Place the cod fillets in these spaces.
- Return to the oven and cook for another 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
- Garnish with fresh parsley before serving.
Notes
- You can substitute cod with other white fish like haddock or pollock.
- Adjust the amount of chili flakes to your preferred spice level.
- Serve with a side of crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 50mg