This was the first recipe I tested from this book. It was a lovely spring day, Kieran and I had just gone to the gym and we wanted dinner pronto. 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.
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
Preheat the oven to 180°C/350°F/gas mark 4.
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.
Nestle the cod fillets amongst the veggies and pour the avocado oil over the fish.
Thinly slice the lemon into 1cm slivers and place around the cod fillets.
Sprinkle salt over
the entire dish and bake for 15–20 minutes, until the asparagus and cod are cooked through.