This easy cod traybake with tomatoes and potatoes is a healthy sheet pan dinner that's so good for a midweek meal! It's also gluten free and is ready in less than an hour.
You need this sheet pan dinner in your life!
I love a one pot dinner. It makes cleaning up so much quicker and on a weeknight there's nothing I want more than extremely quick clean up.
And a delicious dinner of course. This traybake recipe ticks both boxes because it's so tasty and filling!
Baby new potatoes, tomatoes and chickpeas are roasted together on a baking sheet with pieces of cod (or you could use another white fish if you prefer) until everything is perfectly cooked then olives are scattered over the top with some chopped parsley before serving.
You really don't need anything else except maybe a few slices of crusty bread and a green salad. We served it with ciabatta rolls and it was such a tasty weeknight dinner!
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Why we love this cod traybake recipe...
This cod traybake is such a quick and easy recipe which barely involves any prep before it's in the oven and you can sit down with a glass of wine and wait for your delicious dinner to be ready.
It takes just one sheet pan to make this recipe which means less washing up.
You can add any thing you like to this sheet pan including extra veggies or different herbs to make this exactly how you like it.
This is also a pretty healthy meal which you can feel good about eating on a weeknight as it'll give you plenty of vitamins and minerals.
Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Baby Potatoes: Quartered and roasted until crispy.
Cherry Tomatoes: I like to roast them on the vine for extra flavour.
Thyme Sprigs: Scattered over the vegetables before roasting.
Cod Fillets: Or you could switch for another fish of your choice. Salmon or haddock would work well. I like to use fillets without skin.
Chickpeas: Drained and rinsed.
Green Olives: Added to the pan just before serving.
Smoked Paprika: Adds a delicious smokiness to the dish.
Parsley: To serve. Oregano or coriander would also be tasty.
Salt and Black Pepper
How to make it
Roast the vegetables: Toss the potatoes, cherry tomatoes and thyme with the drizzle of olive oil on a baking tray and bake for 30 minutes.
Add the cod: Toss the chickpeas with smoked paprika and seasoning. Remove the tray from the oven and add the chickpeas then place the cod on top of the vegetables. Put the tray back in the oven for another 15 minutes until the fish is cooked.
Serve: Add the lemon wedges and chopped parsley and serve.
Variations
This recipe serves as a great base for any other ingredients you'd like to throw on there! Chorizo or pancetta would compliment the mild fish really well or you could try adding onion wedges or green beans to the tray before baking.
Add an extra sauce for serving. Aioli or a lemony mayonnaise would be delicious.
Substitutions
If you don't want to use cod then you can use fillets of another fish of your choice.
To make it vegan then swap the fish for slabs of tofu.
FAQs
Yes! Simply defrost the fillets fully before you start cooking. Pat dry to remove any excess water.
Want more? Try these other fish recipes!
- Smoked Salmon Pasta with Asparagus
- Honey Soy Salmon with Noodles & Pickled Cucumber
- Prawn Sandwich with Melty Cheese & Tomatoes
- Tuna Burgers with Smoked Paprika Mayo
- Pesto Pasta Salad with Prawns
- Tuna Salad with Garlic Toasts
- Easy Broiled Salmon
Recipe
Baked Cod with Potatoes & Chickpeas
Ingredients
- 600 g Baby Potatoes quartered
- 225 g Cherry Tomatoes on the vine
- 3 Thyme Sprigs
- 3 tablespoon Olive Oil
- 4 Cod Fillets
- 30 g Green Olives
- 1 400g tin Chickpeas drained and rinsed
- 1 tablespoon Smoked Paprika
- Salt and Pepper
- Lemon Wedges to serve
- Fresh Parsley to serve
Instructions
- Heat the oven to 200°C/400°F. Put the potatoes, cherry tomatoes, thyme and olive oil on a baking sheet and toss with salt and pepper and ½ tablespoon of smoked paprika. Put in the oven and cook for 30 minutes.
- Toss the chickpeas with the smoked paprika then add to the tray, mix together and then nestle the cod in with the vegetables. Put back in the oven for another 15 minutes.
- Scatter the olives over and serve with lemon wedges and chopped parsley.
Notes
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Veena Azmanov says
Healthy and delicious and amazing combination of ingredients. I love this delicious and unique platter.
Nicole says
Those potatoes look amazing!!! yum!
Irina says
I was taking cod from the freezer when my husband found your recipe. New idea, new taste, new dinner. Why not?! Making it now!
Alisha Rodrigues says
That tray is loaded with so much flavor. It has all my favorite ingredients and is so easy to make. Thanks for sharing
Jayne says
Loved baked cod, can't wait to give this a try. Thank you for sharing this recipe.