This Spanish style cod tray bake from Chloe at Life & Fork is a great choice for busy mid-week meals, and for those days when you want to impress. Packed with wonderful Mediterranean flavours, the crumbed cod works effortlessly with the sweet, succulent tray baked veg, bringing in a wonderful contrast in textures that feels like a restaurant-grade meal.
Chloe used our Mellow Yellow cold pressed rapeseed oil to roast the veggies, and our chilli oil to add a kick to the panko crumbed cod. Deliciosa!
TRAYBAKE:
½ leek, cut into rounds
4 garlic cloves, minced
2 jarred roasted red peppers, torn (+ 2 tbsp jar juice)
30g green olives
150g Butterbeans (drained weight)
50g chorizo, diced
150g vine cherry tomatoes
1 tbsp Mellow Yellow cold pressed rapeseed oil
50ml white wine
1 tsp sweet smoked paprika
Sea salt & black pepper
2 chunky cod loins, skinless
Crusty bread, to mop up juices!
BREADCRUMB TOPPING:
2 tbsp panko breadcrumbs
½ tsp sweet smoked paprika
½ lemon, juiced & zested
Fresh herbs: 1 tsp thyme & 1 tsp flat-leaf parsley
Sea salt & black pepper
1 tbsp Mellow Yellow Chilli Oil
Preheat the oven to 170°C (fan).
In a large roasting tray, add the leek, tomatoes, chorizo, bruised garlic cloves, butterbeans, jarred peppers, pepper juice, olives, and 1 tsp thyme. Season with smoked paprika, sea salt, and black pepper. Drizzle over the Mellow Yellow cold pressed rapeseed oil and white wine. Mix and spread out evenly.
Roast for 45 minutes, turning halfway through.
Meanwhile, in a bowl, mix together the breadcrumb ingredients with the Mellow Yellow Chilli Oil. Press the breadcrumb mixture onto the top side of the cod loins.
After 45 minutes, nestle the breadcrumb-topped cod on top of the vegetables (do not cover).
Roast for approximately 20-25 minutes, depending on the thickness (cod loin internal temp = 60°C).
Garnish with parsley leaves and a squeeze of lemon. Serve immediately.
Mop up the juices with crusty bread!