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Photo of Cod, chorizo & chickpea traybake by WW

Cod, chorizo & chickpea traybake

6
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
On the table in just over half an hour, this Spanish-style dish is enriched with fresh, smoky flavours, perfect for a late summer evening

Ingredients

Red onion

2 small, finely sliced

Tomato

300 g, vine tomatoes, quatered

Cherry Tomatoes

270 g

Chorizo Sausage

110 g, sliced thickly

Olive Oil

1½ tablespoon(s)

Chickpeas, cooked

1 can(s), large, drained

Roasted red peppers in brine, drained

100 g, drained weight

Cod, raw

600 g

Paprika

½ teaspoon(s), level, smoked paprika

Lemon Juice, Fresh

20 ml

Parsley, fresh

10 sprig(s), fresh, roughly chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions, tomatoes and chorizo in a large roasting tin, season and drizzle over 1 tbsp of the oil. Roast for 10 minutes.
  2. Remove the tin from the oven and stir in the chickpeas and peppers. Brush the cod with the remaining oil and sprinkle over the paprika. Arrange the fish on top of the vegetable mixture and return the tin to the oven. Roast for 12-15 minutes, until the fish is cooked through and flakes easily.
  3. Remove from the oven and sprinkle the lemon juice over the fish. Serve garnished with the parsley and lemon wedges.

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