One-pot paprika cod and chickpeas

Name: One-pot paprika cod and chickpeas
Total time: 30 min
Yield: serves 4
Ingredients: garlic 1 clove, finely sliced; red chilli 1, finely sliced (optional); baby plum tomatoes 300g, halved; chickpeas 400g tin, drained and rinsed; olive oil 3 tbsp; smoked paprika 1 tsp; cod loin fillets 4 pieces (about 125g each); flat-leaf parsley a small bunch, chopped; lemon wedges to serve; crusty bread to serve

30 minutes
serves 4
Easy

Check out our punchy paprika cod one-pot with juicy tomatoes. This simple tray bake is an easy, low calorie midweek meal for when you're short on time but still want something healthy

April 26, 2018 at 4:01 pm

*This recipe is gluten-free according to industry standards

Ingredients

garlic 1 clove, finely sliced
red chilli 1, finely sliced (optional)
baby plum tomatoes 300g, halved
chickpeas 400g tin, drained and rinsed
olive oil 3 tbsp
smoked paprika 1 tsp
cod loin fillets 4 pieces (about 125g each)
flat-leaf parsley a small bunch, chopped
lemon wedges to serve
crusty bread to serve

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Put the garlic, chilli (if using), tomatoes and chickpeas in a baking dish and add the olive oil and paprika. Toss together then roast for 10 minutes. Sit the cod on top, season, then put back in the oven for another 10-15 minutes or until the cod is cooked through and flakes easily. Scatter with parsley and serve with lemon wedges and crusty bread.

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