Cod traybake with potatoes, broccoli and runner beans cooked in a herby olive oil is a quick and foolproof way to cook a fab fish supper.
Using tinned potatoes really turns the convenience and speed of this recipe up to 11 and it will go from your fridge to your table in around 30 minutes.
Herby Tray Baked Cod with Potatoes, Broccoli and Beans
Tray baked recipes are a bit of a “goto” in our kitchen when we want a proper lazy dinner. Chuck stuff onto a tray, add some flavouring, a little moisture and throw it in the oven.
I’ve got vegetarian options like my gnocchi tray bake as well as meaty options like my preserved lemon and chicken tray bake or my beef sausage tray bake.
My latest iteration is a glorious cod traybake with loads of herbs, tinned potatoes, broccoli and runner beans.
Why tinned potatoes I hear you scream… well the simple answer is time, I also love them. Fish cooks quickly, and as a result, having precooked spuds reduces the complete cooking and preparation time to 30 minutes for this recipe.
The herbs that I chose for this recipe are wonderful autumnal/wintery herbs… sage, thyme and rosemary are the flavour drivers in this recipe.
Frequently Asked Questions
Can I use cod fillet instead of loin?
Yes, but you want to avoid the tail end of the fish because it can be very thin and will overcook.
Can I use other types of fish?
Yes, this will work perfectly with any meaty white fish using exactly the same method and timing.
Fish like coley, pollock, haddock and hake all work well.
Do I have to use tinned potatoes?
No, you can use baby new potatoes, but they will need parboiling for 20-25 minutes prior to cooking in the oven.
This recipe is designed to be a quick and easy fish supper, hence the use of tinned potatoes… plus I love them, they remind me of my childhood.
Can I use other vegetables?
Yes, feel free to replace the greens with whatever you have at home. Just make sure that they will roast in around 15-20 minutes.
Can I make this in advance?
No, it is never wise to reheat fish. It is far too delicate, and it will overcook. Fortunately, this is a really quick recipe, and it can be prepared and cooked in around 30 minutes.
Serving Suggestions
This cod traybake is made to be a complete light meal and I would necessarily serve it with a side dish.
Having said that the roasting juices from the pan taste incredible, and a bit of bread to mop them up is a lovely idea.
I’m not a baker, mainly because I can’t be trusted not to eat a whole fresh loaf!
If you are a baker then something simple like this soda bread would be ok. But some warm ciabatta also works wonderfully with this dish.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Oven.
- 30cm x 20cm (12″ x 8″) baking tray.
- Chopping board.
- Kitchen knife.
- A small mixing bowl.
- A combination of weighing scales and measuring spoons.
Cod Traybake Recipe with Potatoes, Broccoli and Runner Beans
Throwing a load of ingredients into a pan is always a low-maintenance way of making a quick and easy dinner. This cod traybake leverages tinned potatoes to reduce the cooking time and features runner beans in herby olive oil that rocks sage, thyme, and rosemary.
Ingredients
- 300g (10oz) Cod Loin
- 400g (14oz) Tinned Potatoes
- 200g (7oz) Tenderstem Broccoli
- 100g (3½oz) Runner Beans
- 3 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 8 Sage Leaves
- 3 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- ½ Tsp Salt
- ¼ Tsp Black Pepper
Instructions
- Drain the potatoes and place them in a baking tray.
- Trim the bases of the tenderstem broccoli and add them to the tray with the potatoes.
- Cut the runner beans into 25mm (1") pieces and add them to the tray.
- Strip the rosemary and thyme from the stems, place them on a chopping board with the sage and finely chop them and add them to a small mixing bowl.
- Add half of the salt, black pepper, olive oil and lemon juice to the herbs and mix to combine. Set aside 1 tablespoon of this mix and pour the rest over the vegetables on the tray and toss them around to coat them. Place the tray in the oven at 200°C or 390°F and bake for 10 minutes.
- Whilst the vegetables are getting started, cut the cod loin into two pieces (if it is not already, score the skin at around 1cm (½") intervals. Season the fish with the salt and then rub in the remaining oil and herb mix.
- After the vegetables have been cooking for 10 minutes, add the fish to the tray and return to the oven for 8-10 minutes. Serve immediately drizzled with the roasting juices.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 558Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 83mgSodium: 759mgCarbohydrates: 48gFiber: 10gSugar: 6gProtein: 43g
Calorific details are provided by a third-party application and are to be used as indicative figures only.