Red Pepper Cod, Chorizo and Butter Bean Traybake Recipe
Red pepper paste is the secret ingredient in our cod, chorizo and butter bean traybake. It adds so much flavour, with minimal effort, which means you can have a delicious dinner on the table in no time.
Everything is all cooked in one pan, making it perfect for busy weeknights, with minimal prep and washing up. And with just 10 minutes of prep and 30 minutes in the oven, you can claim back your evening.
Each serving delivers 41g of protein, helping to keep you fuelled. It's balanced, it’s wholesome and it's packed with incredible Mediterranean flavours.
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients
- 4 cod fillets
- 4 tsp red pepper paste
- 300g cherry tomatoes
- 65g chorizo
- 400g cooked butter beans
- 1 garlic clove
- 70g 0% Greek yoghurt
- 1 lemon
- 350g tenderstem broccoli or green beans
- 15g shredded parsley
- 1.5 tsp olive oil
- Salt and pepper
Method
Preheat the oven to 190°C fan.
Prepare your ingredients, slice the chorizo into chunks, drain and rinse the butter beans, crush the garlic and slice the lemon into wedges.
Add the chorizo to a baking dish and drizzle with one teaspoon of olive oil. Bake for 5 minutes until it starts to brown. Remove from the oven and add the cherry tomatoes. Cook for a further 10 minutes.
While this is cooking, spread the red pepper paste over the cod fillets.
After 10 minutes, remove the tray from the oven and stir in the butter beans. Also lay the cod fillets on top of the mixture. Drizzle over half a teaspoon of olive oil, then season well with salt and pepper. Return to the oven and cook for 15-20 minutes until the cod is cooked through.
Time to prepare the yoghurt. Mix in the crushed garlic and squeeze in one of the wedges of lemon. Add a pinch of salt and pepper and set aside.
Bring a small pan of water to the boil and cook the broccoli or green beans for 5 minutes. Drain the water once cooked.
Once the cod is cooked, remove the tray from the oven and sprinkle over the shredded parsley. Serve alongside the veggies and a dollop of the garlic and lemon yoghurt.
Squeeze over an extra wedge of lemon for additional flavour.
Leftovers:
Pop any leftovers into an airtight container in the fridge and they will keep for up to 2 days. For best results, serve cold.
Looking for more lunch inspo? Or more fish recipes , try out fajita fish tacos.
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