In this simple, but impressive looking traybake, basa fillets are topped with a zingy cheddar crumb. Give the potatoes and veg a kick-start on roasting while you prep the fish. Then add the fish so everything finishes cooking together in one tray.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 500 g (chopped)
frozen cod fillets 480 g
olive oil 2 tbsp
bell pepper 1 (diced)
leek 1 (sliced)
carrot 1 (sliced)
lemon 1 (wedges)
panko breadcrumbs 40 g
mild cheddar cheese 50 g (grated)
crème fraîche 60 g
dried mixed herbs 1 tsp
Method
Preheat the oven to 220°C/200°C fan/gas mark 7. Defrost the cod if you are using frozen. You can swap out the cod for your preferred fish, salmon or haddock would be great here too
Quarter the potatoes and add to a roasting tray with half the olive oil and half the dried mixed herbs. Season with salt and pepper then toss well to coat. Roast for 15 minutes
Meanwhile carry on with the rest of your prep. Deseed and roughly dice the bell pepper. Use whichever colour pepper you prefer. Slice the leek into approximately 1cm rounds. Thinly slice the carrot, there’s no need to peel it. Zest the lemon then slice into wedges. Grate the cheddar (if not already grated)
In a small bowl, mix together the breadcrumbs, dried mixed herbs, cheddar and lemon zest. With a spoon, spread the crème fraîche on each cod fillet. Firmly press the cheddar crumb on top so it sticks
Add the leek, carrot and bell pepper to the tray with the rest of the olive oil and toss well to coat. Roast for 5 minutes then gently place the cod on top of the vegetables
Pop the tray back in the oven and roast for a final 15 minutes, until the cod is cooked through. Serve the tray straight on the table topped with the lemon wedges and enjoy!
