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Cod & Pepper Traybake |
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| Serves 2 |
Prep 10 mins |
Cooking 1 hr 20 mins |
Easy |
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My rating |
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Ingredients |
350 g of baby new potatoes
1 small drizzle of olive oil
125 ml of baby plum tomatoes, halved
1 Romano pepper, deseeded and sliced
125g of Piccerella (baby)peppers, deseeded and sliced
1/2 tbsp of white wine vinegar(optional)
1/2 tsp of sweet smoked paprika
2 cod fillets
1/4 lemon, juiced
1 small handful of parsley, chopped
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Adapted from Lisa Faulkner
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Preheat the oven to 180°C
fan/200°C/gas mark 6. Bring the potatoes to the boil and
simmer for 20 minutes until cooked. Drain and tip them
into a roasting tin. Crack with the back of a spoon and
drizzle with olive oil, salt and pepper. Cook for
approximately 15 minutes.
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Put the tomatoes, peppers,
white wine vinegar and paprika into a roasting dish. Add a
drizzle of olive oil plus some salt and pepper and cook
for around 25 minutes.
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Remove from the oven and spoon
your tomato mix into the potatoes. Drizzle the cod fillets
in a little oil and rest them on top. Place back in the
oven for 20 minutes. Add a good squeeze of lemon and
sprinkle some fresh, chopped parsley over the top.
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DAILY
DINNERS 
