Let the oven do the work with this fresh and seasonal traybake. To speed up the cooking time, you could cook your potatoes in a pan of salted boiling salted until just tender, before roasting.
Give our seasonal alternative to 'fish and chips' a go. All cooked in a large roasting tin, this traybake recipe saves on the washing up, making it the perfect midweek meal when you really don't want to be faff around with multiple pots and pans. Try to get Jersey Royals when they're in season (April to July), otherwise new potatoes work well, too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
667
Ingredients
750 g Jersey Royals
2 1/2 Tbsp. olive oil
150 g radishes, trimmed and halved
250 g asparagus, ends trimmed, roughly chopped
1 lemon, sliced into wedges
2 Tbsp. capers, drained
100 g fresh or frozen peas
4 chunky cod fillets, roughly 125g each
75 g tartar sauce
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the potatoes, 2tbsp oil and plenty of seasoning. Cook for 30min, or until beginning to crisp up.
Step 2Remove from the oven and lightly crush using a potato masher or fork. Add the radishes, asparagus and lemon wedges and mix through. Return to the oven for 10min.
Step 3Remove from the oven again, sprinkle over the capers and peas and lay over the cod fillets. Brush the cod with the remaining 1/2tbsp oil and season well. Cook for 15min, or until the fish is just cooked and the potatoes are golden. Dollop over the tartar sauce and serve.
GH TIPS:
Not a fan of radishes? You could sub with mini beetroot for a pop of colour and earthy taste, or baby carrots for another source of nutrients.
Don't like cod? Sub for whatever protein you'd like. Salmon, chicken or halloumi works nicely here. Adjust cooking times accordingly.
This easy cod traybake recipe is nice when you're looking for something mor kid-friendly.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
