Cod and Chorizo Traybake Recipe
This one pan dinner is the perfect light meal with flaky white fish, spicy chorizo, chickpeas, potatoes and vegetables in a Mediterranean marinade. Served with an easy garlic yoghurt.
Servings: 4 people
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
Serving: 1 portion | Calories: 1140kcal | Carbohydrates: 60g | Protein: 174g | Fat: 20g | Saturated Fat: 3g | Fiber: 13g | Sugar: 10g | Calcium: 1mg | Iron: 8mg
