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Masala potato & cod traybake
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This Indian-spiced traybake takes only minutes to prepare but really delivers on taste. To make it vegetarian, swap the cod for paneer.
350g baby new potatoes, halved or quartered if large
1 tbsp Essential Vegetable Oil
1 tbsp garam masala
1 tsp cumin seeds
230g pack purple sprouting broccoli
240g pack cod fillets
1 green chilli, sliced
2 tbsp natural yogurt
1 unwaxed lime, zested and cut in wedges
¼ x 28g pack fresh coriander
1. Preheat the oven to 220ºC, gas mark 7, and put in a large roasting tin to heat up. In a pan of boiling salted water, parboil the potatoes for 5 minutes, then drain in a colander and leave to steam dry for 1 minute. Add the vegetable oil, garam masala and cumin seeds to the hot tin, then tip in the potatoes and toss to coat; roast for 5 minutes.
2. Add the broccoli and cod to the roasting tin, turning the fillets over a few times to coat them in the spices. Scatter over the chilli. Return to the oven for 10-15 minutes, until the cod is cooked through, opaque and flakes easily.
3. Meanwhile, put the yogurt in a small bowl and add the lime zest. Finely chop the coriander stalks and stir into the yogurt; season. Scatter the coriander leaves over the fish and vegetables; serve with the yogurt and the lime wedges for squeezing over.
Typical values per serving:
Source of fibre
This recipe was first published in April 2021.