Madeleine Shaw’s Tray-Roasted Cod

Food Philosopher Madeline Shaw shares with us a recipe from her up-coming book A Year of Beautiful Eating: tray-roasted cod with olives, smoked paprika and asparagus

“The asparagus soaks up all the beautiful flavours of this dish, teamed perfectly with the melt-in-your-mouth cod. This tray-bake dinner is super healthy and it will be on the table in no time.”

Tray-Roasted Cod with Olives, Smoked Paprika and Asparagus
Serves: 4
  • 1½ tsp sweet smoked paprika
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper, to taste
  • 4 x 150g cod fillets
  • 200ml fish or chicken stock
  • 200g pitted green olives
  • 2 tbsp capers
  • bunch of asparagus, trimmed
  • 3 tbsp avocado oil or melted butter
  • 1 lemon
  1. Preheat the oven to 180°C/350°F gas mark 4.
  2. Mix the smoked paprika, garlic and a pinch of salt and pepper together and rub the mixture into the cod. Then pour the stock into a large roasting tray and scatter in the olives, capers and asparagus.
  3. Nestle the cod fillets among the veggies and pour the avocado oil over the fish. Thinly slice the lemon into 1cm slivers and place around the cod fillets.
  4. Sprinkle salt over the entire dish and bake for 15–20 minutes, until the asparagus and cod are cooked through.
  5. Serve hot.


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