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Fish and vegetables on a sheet pan
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Baked Cod with Potatoes & Chickpeas

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 648kcal
Author Amy Fulwood

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
UK Measures - US Measures

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

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 648kcal | Carbohydrates: 35g | Protein: 87g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 377mg | Potassium: 2588mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1396IU | Vitamin C: 39mg | Calcium: 126mg | Iron: 5mg