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This Cod and Chorizo Traybake is the perfect answer when you want a one pan dinner which is light and full of flavour. Flaky cod fillets, spicy chorizo, baby potatoes and mixed veg cooked in a Mediterranean marinade, served with garlic yoghurt drizzle.
Notes On This Cod and Chorizo Traybake
Nothing beats a one pan dinner recipe for ease and this cod and chorizo traybake is just that, meaning minimal effort and washing up.
It’s naturally gluten free and the leftovers are delicious saved for lunch the next day. I just love a multi-tasking meal!
Serve this cod and chorizo traybake with my rocket salad and even some gluten free flatbreads for a delicious summer deal. Best enjoyed al fresco.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this easy cod and chorizo traybake with the full quantities. But here are the main ingredients and ideas for any swaps.
- Cod: I uses cod fillets but this would work with any white fish. I think it would also be delicious with salmon!
- Baby Potatoes: Or larger potatoes chopped into chunks.
- Veg: I used a combination of peppers and red onion, but you could add other veg like tomatoes, courgette, aubergine or asparagus.
- Chickpeas: Or try butterbeans. These add extra fibre, protein and texture.
- Chorizo: I prefer a spicy chorizo, but you can use a milder one or omit if you’re not keen. This would also work well with bacon lardons instead.
For the marinade I also use a combination of lemon juice, olive oil, oregano, smoked paprika and garlic, as well as some salt.
You could used a mixed Italian seasoning and spicy paprika instead, it’s easy to chop and change this depending on what you have in the cupboards.
How to Make a Cod and Chorizo Traybake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this one pan cod and chorizo tray bake is to make.
Storing and Freezing Instructions
TO STORE: Any leftovers can be kept in the fridge, but reheating fish can lead it to dry out. I’d recommend if making this in advance to cook everything except the fish, then reheat and add the fish to cook fresh.
TO FREEZE: The veg/chorizo/potato part of this recipe would be fine to freeze but again, I’d recommend cooking the fish fresh when reheating.
Cod and Chorizo Traybake Recipe
Equipment
Ingredients
- 4 skinless cod fillets, or white fish of choice
- 500 g baby potatoes, halved
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 400 g tin chickpeas, drained
- Half chorizo ring, approx 100g – sliced
For the marinade:
- 2 tbsp olive oil
- 1 lemon, juice only – approx 2-3 tbsp
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 4 tsp chopped garlic
- 1 tsp salt
To serve:
- 4 tbsp natural fat-free yoghurt
- 1 tsp dried mint
- 2 tsp chopped garlic
- 1 tbsp olive oil
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Add the potatoes, onion, peppers, chickpeas and chorizo to a large baking tray.
- Mix together the marinade ingredients, then pour over the tray. Mix well so that everything is completely coated.
- Bake in the oven for 25-30 minutes, until the potato chunks are almost cooked through. Remove from the oven and lay the fish fillets on top, nestling them into the veg a little.
- Bake for a further 10 minutes until the fish is flaky.
- While the fish bakes, mix together the yoghurt, mint, garlic and olive oil, seasoning with salt and pepper to taste.
- Remove the tray from the oven and serve up drizzled with the garlic yoghurt sauce.
Nutrition
More One Pan Dinner Recipes
If you like this easy Cod and Chorizo Traybake then make sure you check out these other gluten free one pan dinner recipes too…
- Salmon and Potato Traybake
- Greek Chicken Traybake
- Lemon Chicken Traybake
- Halloumi Traybake
- Summer Roast Chicken
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