Instead of bringing me the salmon I ordered, the supermarket brought cod the other day so I decided it would be a good opportunity to try something different. I love a tray bake, they’re so easy and the lack of washing up is absolutely a winner for me so that was that.
The only thing with tray bakes is quite often things need different cooking times, which isn’t a big deal, just pop a timer on, add as you need and forget again – it’s really easy!
You can pretty much use whatever veggies you have to hand, the concept is the same but this is what I had plus I had a fennel that I’d no idea what to do with to try. It’s really good with fish and roasted has a very subtle almost aniseed flavour but it’s not overpowering. Absolutely worth a try
This meal is syn free
Serves Two
Ingredients
1kg potatoes, I use small ones as they’re more tasty cut into bite sized
2 red onions cut into bite sized chunks
2 small sweet peppers but you can use big peppers, whatever you have just cut into bite sized chunks
1 fennel cut into chunks
2 pieces of cod
4 bacon medallions
Italian herbs
Salt
Frylite
Lemon and the leaves from the fennel for a garnish
Method
Pre heat oven to 150 degrees
Wash potatoes, peppers, onions and fennel and cut into bite sized chunks, put them on the tray ad give a good spray with frylite or a spray oil of your choice. Grind some sea salt over the veggies as well and put into the oven on the top shelf. Cook for 25 minutes. I take them out after about 15 minutes, turn everything over and respray with oil to make sure the potatoes are crispy
After 25 minutes turn the veggies again and if they need it give them another spritz with oil
Wrap the cod with the bacon and place in the middle of the tray
Sprinkle everything with Italian herbs and put back in the oven for 20-25 minutes depending how thick your fish is. Mine needed just under 25 minutes
Serve immediately with lemon and fennel fronds
No comments:
Post a Comment