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AD | Roasted Cod & Vegetable Traybake, with a Lemon & Caper dressing

I am really pleased to be a part of the very important #SeaForYourself campaign which has been set up by @fishisthedish to encourage more people to buy, cook and eat more seafood caught in UK waters. Supporting the UK industry and local fishermen has never been so important. You too can support the industry by choosing to eat more UK-caught fish and shellfish. The UK has so much beautiful produce on offer so why wouldn’t we?

@marrfish kindly sent me their Scottish fisherman’s box which included Cod, Haddock, Pollock and Coley. A really good option I say for this #ThriftyFish campaign as it works out at approximately £3.50 per portion. Like many other businesses at the moment they’ve had to think quickly to reinvent themselves as most of their fish was sold to restaurants around the Uk. They now offer a wide selection of fantastic fish, which can be delivered straight to your door. I know how you love a Traybake, so here is my delicious, healthy and ridiculously easy Fish Traybake. If you don’t have cod, then any white firm fish will do. Courgettes, aubergine or squash would be fantastic alternative vegetables. Make your fridge work for you!

Serves 4


500g small new potatoes - quartered

1 red onion - cut into 8 wedges

4-5 cloves garlic - whole with skin on

1 can black olives - drained

2 red peppers - chopped

4 pieces of cod

20 cherry tomatoes

Herbs to serve


1 clove garlic - crushed

2 -3 teaspoons capers

Juice 1/2 lemon

3-4 tablespoons olive oil

1 teaspoon honey

Salt & Pepper


Preheat the oven to 210 degrees.

Add the potatoes, onions, garlic, peppers and olives to a large pan. Season and drizzle with oil. If the potatoes are medium/large then cut them into smaller pieces. Season generously and place in the oven and cook for 30-35 minutes.

Meanwhile shake the dressing ingredients in a jar and set aside to infuse.

Remove from the oven and add the cod fillets and the tomatoes. Season the cod. Drizzle the fish with a little of the dressing and place back in the oven for 10-13 minutes.

Drizzle with the rest of the dressing and sprinkle with herbs.

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