Description

This vibrant Turmeric Cod with Chickpea Traybake is a flavorful and healthy one-pan meal featuring tender cod fillets nestled atop spiced chickpeas and spinach. Infused with turmeric, garlic, and ginger, and baked to perfection, it makes for a quick and nourishing dinner that combines protein, fiber, and warming spices in a wholesome traybake.

Ingredients

Scale

Chickpea Mixture

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 with 1/2 stock cube)
1 tsp ground turmeric
1/4 – 1/2 tsp chilli flakes

Fish and Vegetables

2 x 125g cod fillets
200g frozen spinach
10g coriander, roughly chopped or whole leaves (to serve)
Salt and freshly ground black pepper (to taste)
Additional 1 tsp ground turmeric (for coating cod)
Additional chilli flakes (for coating cod)

Instructions

Preheat and prepare chickpea base: Heat your oven to 200°C (180°C fan) or gas mark 6. In a 20 x 30cm roasting tin, combine the drained chickpeas, sunflower oil, crushed garlic, finely chopped shallots, grated ginger, tomato purée, hot chicken stock, 1 tsp turmeric, and 1/4 to 1/2 tsp chilli flakes. Stir thoroughly and season well with salt and pepper. Place in the oven and bake for 20-25 minutes until the mixture is bubbling and much of the liquid has reduced.
Prepare the cod coating: While the chickpeas bake, pat the cod fillets dry with paper towels. On a shallow plate, mix the remaining 1 tsp turmeric with a pinch of salt, pepper, and some chilli flakes. Press the cod fillets into this spice mixture to fully coat each piece.
Add cod and spinach to chickpeas: Remove the roasting tin from the oven and gently nestle the coated cod fillets and frozen spinach into the chickpea mixture. Return the tin to the oven and bake for 10 minutes.
Stir spinach and finish cooking: Carefully stir the spinach into the chickpeas to distribute evenly then bake for a further 5 minutes until the cod is opaque and cooked through.
Serve: Spoon the cooked cod and chickpea traybake into bowls and garnish with the roughly chopped coriander leaves. Serve immediately for a warm, comforting meal.

Notes

Ensure the cod is fresh and patted dry for the best spice coating adhesion.
You can substitute chicken stock with vegetable stock to make the dish pescatarian-friendly.
Adjust chilli flakes according to your preferred heat level.
This traybake is a one-pan meal, making cleanup quick and easy.
Leftovers can be refrigerated for up to 2 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: British

Keywords: turmeric cod, chickpea traybake, baked cod recipe, healthy dinner, one-pan meal, turmeric recipe, traybake fish, easy cod recipe