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.
Servings 2 Servings
Calories 558kcal
Ingredients
- 300 g Cod Loin 10oz
- 400 g Tinned Potatoes 14oz
- 200 g Tenderstem Broccoli 7oz
- 100 g Runner Beans 3½oz
- 3 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 8 Sage Leaves
- 3 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt
- ¼ teaspoon 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
Serving: 1 | Calories: 558kcal | Carbohydrates: 48g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 83mg | Sodium: 759mg | Fiber: 10g | Sugar: 6g
