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Cod and chorizo tray bake

Name: Cod and chorizo tray bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 750 g new potatoes, halved if large; 3 tbsp. olive oil; 2 garlic cloves, crushed; 100 g (3 1/2oz) chorizo, chopped; 75 g (3oz) breadcrumbs; Zest and juice 1 lime; 25 g (1oz) Parmesan, grated; 4 x 175 g cod loins; 300 g (11oz) padron peppers; 400 g (14oz) jar piquanté peppers, drained – we used Peppadew

We've used cod in this fish tray bake recipe and added chorizo and padron peppers for extra flavour.

By The GH Kitchen TeamUpdated: 31 July 2019

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best traybake recipes cod and chorizo tray bake

Good Housekeeping

This cod tray bake recipe has a delicious chorizo and crispy breadcrumb topping.

It's served with a mix of new potatoes, padron peppers and piquanté peppers. The whole dish is given a lift from the zest and juice of a lime. Perfect summer midweek meal.

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

638

Ingredients

750 g new potatoes, halved if large
3 Tbsp. olive oil
2 garlic cloves, crushed
100 g (3 1/2oz) chorizo, chopped
75 g (3oz) breadcrumbs
Zest and juice 1 lime
25 g (1oz) Parmesan, grated
4 x 175 g cod loins
300 g (11oz) padron peppers
400 g (14oz) jar piquanté peppers, drained – we used Peppadew

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Toss the potatoes in a large baking tray with 1tbsp olive oil, garlic and seasoning. Tightly cover with foil and roast for 30min until tender and crispy.
2. Step 2
  Meanwhile, heat a dry frying pan and fry the chorizo for 4-5min, until it has released most of its oil. Add breadcrumbs to the pan and continue to cook for 3-4min until the crumbs are completely coated in oil and have begun to crisp up. Transfer the mixture to a food processor, adding the lime zest, Parmesan and 1tbsp oil. Whiz to breadcrumb consistency.
3. Step 3
  Toss the fish in the lime juice and divide the chorizo crumb among the fish, pressing down to create a crust on top. Toss the padron and piquanté peppers in the remaining oil with some sea salt flakes. Once the potatoes are tender, remove from the oven and use a potato masher or fork to crush them gently. Lay the peppers and fish on the tray and cook for 15min until cod flesh is flaky and opaque and the padron peppers have blistered, then serve.

Per Serving:

Calories: 638
Fibre: 5 g
Total carbs: 66 g
Sugars: 22 g
Total fat: 20 g
Saturated fat: 6 g
Protein: 45 g

The best tray-bake trays as recommended by the GHI

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