We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place sweet potatoes into a large roasting tray.
Add olive oil, paprika, and black pepper and mix together with hands.
Roast in the oven for 15 minutes at 200°C until starting to soften.
Add the rest of the vegetables, another splash of olive oil, and some more black pepper.
Put back into the oven for another 20 minutes, stirring halfway through, until vegetables are tender and slightly charred.
Pour over the fish or vegetable stock.
Place the cod fillets on top of the vegetables and brush with olive oil.
Bake for a further 10-15 minutes until the fish is cooked through and flakes easily.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add a pinch of cayenne pepper along with the paprika.
Can I use a different type of fish?
Yes, you can substitute cod with haddock or another white fish.
How can I make this dish vegetarian?
Use vegetable stock and omit the cod, or replace it with tofu or tempeh.
What can I serve with this traybake?
It pairs well with a fresh green salad or crusty bread.
Can I prepare this dish in advance?
You can prepare the vegetables ahead of time, but it's best to cook the fish just before serving.
How do I know when the cod is cooked?
The cod is cooked when it flakes easily with a fork and is opaque throughout.
