Turmeric Cod with Chickpea Traybake Recipe
Introduction
This turmeric cod with chickpea traybake is a vibrant, healthy dish packed with warm spices and fresh ingredients. It’s an easy one-pan meal that delivers both comfort and flavor, perfect for a weeknight dinner.
Ingredients
- 400g can chickpeas, drained and rinsed
- 2 tsp sunflower oil
- 2 garlic cloves, crushed
- 2 shallots, finely chopped
- 15g ginger, peeled and grated
- 2 tbsp tomato purée
- 200ml hot chicken stock, made up with ½ stock cube
- 1 tsp ground turmeric
- ¼ – ½ tsp chilli flakes
- 2 x 125g cod fillets
- 200g frozen spinach
- 10g coriander, roughly chopped or a few whole leaves, to serve
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a 20 x 30cm roasting tin, combine the chickpeas, sunflower oil, crushed garlic, finely chopped shallots, grated ginger, tomato purée, hot chicken stock, most of the turmeric, and most of the chilli flakes. Stir well and season with salt and pepper. Bake for 20 to 25 minutes until the mixture is bubbling and the liquid has reduced.
- Step 2: While the chickpea mixture is baking, pat the cod fillets dry. On a shallow plate, mix the remaining turmeric and chilli flakes with a large pinch of salt and freshly ground black pepper. Press the cod into the spice mixture to coat evenly.
- Step 3: Remove the roasting tin from the oven. Nestle the coated cod fillets and frozen spinach into the chickpeas. Return the tin to the oven and cook for 10 minutes.
- Step 4: Carefully stir the spinach into the chickpeas, then return to the oven for another 5 minutes until the cod is cooked through and opaque.
- Step 5: Spoon the traybake into bowls and scatter the chopped coriander or whole leaves over the top before serving.
Tips & Variations
- Use vegetable stock instead of chicken stock for a vegetarian version. Replace cod with firm white fish or tofu for different protein options.
- Add a squeeze of lemon juice or a dollop of yogurt on top to brighten the flavors before serving.
- Adjust chilli flakes to taste depending on your preferred spice level.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The fish is best eaten fresh but can be reheated carefully to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Add it at the same stage as frozen spinach, but reduce the initial cooking time slightly since fresh spinach wilts faster.
Is it possible to make this dish gluten-free?
Absolutely. Ensure your chicken or vegetable stock is gluten-free, and all other ingredients naturally are gluten-free, so this recipe suits gluten-free diets.
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Turmeric Cod with Chickpea Traybake Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This vibrant and flavorful Turmeric Cod with Chickpea Traybake is a wholesome one-pan meal that combines tender cod fillets with spiced chickpeas and spinach. Infused with turmeric, garlic, ginger, and a touch of chilli flakes, the dish offers a perfectly balanced warmth and nourishment, making it an ideal nutritious dinner that’s easy to prepare and packed with protein and vegetables.
Ingredients
Chickpea Base
- 400g can chickpeas, drained and rinsed
- 2 tsp sunflower oil
- 2 garlic cloves, crushed
- 2 shallots, finely chopped
- 15g ginger, peeled and grated
- 2 tbsp tomato purée
- 200ml hot chicken stock, made up with 1/2 stock cube
- 1 tsp ground turmeric (plus extra for the cod)
- 1/4 – 1/2 tsp chilli flakes (plus extra for the cod)
Fish and Veg
- 2 x 125g cod fillets
- 200g frozen spinach
- Salt and freshly ground black pepper, to season
- 10g coriander, roughly chopped or a few whole leaves, to serve
Instructions
- Preheat the Oven: Heat your oven to 200C (180C fan)/Gas Mark 6 to ensure it’s hot enough for roasting the chickpeas and cod.
- Prepare Chickpea Mixture: In a 20 x 30 cm roasting tin, combine the drained chickpeas with sunflower oil, crushed garlic cloves, finely chopped shallots, grated ginger, tomato purée, hot chicken stock, 1 teaspoon turmeric, and 1/4 to 1/2 teaspoon chilli flakes. Stir thoroughly and season well with salt and pepper.
- Bake Chickpeas: Place the roasting tin in the oven and bake the mixture for 20-25 minutes. The mixture should bubble and the liquid reduces to a thick, flavorful base.
- Prepare the Cod: While the chickpeas bake, pat the cod fillets dry with kitchen paper. On a shallow plate, mix the remaining 1 teaspoon turmeric and chilli flakes, then add a large pinch of salt and freshly ground black pepper. Press each cod fillet into this spice mixture ensuring they are evenly coated.
- Add Cod and Spinach: Remove the roasting tin from the oven and nestle the coated cod fillets and frozen spinach into the chickpea mixture evenly.
- Continue Baking: Return the roasting tin to the oven and cook for 10 minutes. Then carefully stir the spinach into the chickpeas to help it cook evenly, and bake for an additional 5 minutes until the cod is completely cooked through and opaque.
- Serve: Spoon the cod, chickpeas, and spinach into bowls and scatter the chopped coriander or whole leaves over the top for a fresh, vibrant garnish.
Notes
- You can substitute chicken stock with vegetable stock to make it pescatarian.
- Adjust chilli flakes according to your spice preference.
- Ensure cod is fresh or properly thawed before cooking for the best texture.
- Serve with crusty bread or steamed rice for a more filling meal.
- Use fresh coriander if possible to enhance the dish’s aromatic quality.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: turmeric cod, chickpea traybake, baked cod recipe, one-pan fish recipe, healthy cod dish, turmeric chickpeas, easy dinner, oven-baked fish
