A MEAL YOU CAN MAKE

Paprika cod & chickpea tray

Cod on chickpeas, sweet pepper and smoky tomatoes

About 57 minutes · 2 servings · Fan oven · large deep roasting tray

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Ingredients · 2 servings

Allergens: Contains fish. Check all packaging. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~386 kcal · 39g protein · 33g carbohydrate · 12g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Gather & prepare

    Drain 240g tinned chickpeas. Dice 150g red pepper (small dice) small; zest and juice 1 whole lemon (zest and juice). Measure 400g tinned tomatoes (chopped), 1 tsp smoked paprika and 15ml olive oil. Keep 300g cod fillets (boneless fillets) chilled until loading and use separate raw-fish utensils.

  2. Set the oven

    Set the oven to 190°C fan. Allow space around each tray.

  3. Preheat the oven

    Wait for the oven to reach 190°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.

  4. Prepare the tray & load

    Mix 240g tinned chickpeas (drained), 400g tinned tomatoes (chopped), 150g red pepper (small dice), 1 whole lemon (zest and juice), 1 tsp smoked paprika and 15ml olive oil in the deep tray. Arrange 300g cod fillets (boneless fillets) on top, spaced apart. Wash hands and raw-fish utensils. Load the preheated oven.

  5. Roast

    Roast at 190°C fan. Stay nearby and check at the end of the estimate.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  6. Check, finish & portion

    Check the thickest part of each cod fillet, the pepper is tender and the chickpea mixture is steaming hot throughout. Use clean serving utensils. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready. Serve now or portion for prompt cooling; do not wait for the other meals to finish.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  7. Clear & clean equipment

    Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

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