Turmeric Cod with Chickpea Traybake Recipe
Introduction
This turmeric cod with chickpea traybake is a vibrant and healthy one-pan meal that’s full of flavor and easy to prepare. Combining fragrant spices with tender cod and hearty chickpeas, it’s perfect for a satisfying 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)/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 chilli flakes. Stir well and season with salt and pepper.
- Step 2: Bake the mixture for 20 to 25 minutes until it is bubbling and the liquid has reduced slightly.
- Step 3: While the chickpeas cook, 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 this spice mixture to coat evenly.
- Step 4: Remove the roasting tin from the oven. Nestle the spiced cod fillets and frozen spinach into the chickpea mixture.
- Step 5: Return the traybake to the oven and cook for 10 minutes. Then, carefully stir the spinach into the chickpeas and cook for another 5 minutes until the cod is opaque and cooked through.
- Step 6: Serve the traybake in bowls and scatter over the chopped coriander or whole leaves for a fresh finish.
Tips & Variations
- For a vegetarian version, substitute the chicken stock with vegetable stock and replace the cod with firm tofu or roasted cauliflower florets.
- Add a squeeze of lemon juice over the finished dish to brighten the flavors before serving.
- If you prefer less heat, reduce or omit the chilli flakes to suit your taste.
- Use fresh spinach instead of frozen, adding it at the same stage but reducing the cooking time slightly.
Storage
Store any leftover traybake in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until heated through. The cod is best enjoyed fresh but retains good flavor when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish?
Yes, firm white fish like haddock or pollock work well as alternatives to cod in this recipe.
Is it possible to make this dish gluten-free?
Absolutely. Just ensure your chicken stock or stock cube is gluten-free and check that your tomato purée does not contain any additives with gluten.
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Turmeric Cod with Chickpea Traybake Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This vibrant Turmeric Cod with Chickpea Traybake is a wholesome, flavorful one-pan meal that combines tender cod fillets with a spiced chickpea and spinach medley. The dish is infused with warming turmeric, fresh ginger, and a touch of chili flakes for mild heat, all baked together to create a comforting yet healthy dinner option perfect for busy weeknights.
Ingredients
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 up with 1/2 stock cube
- 1 tsp ground turmeric
- 1/4 – 1/2 tsp chili flakes
For the Cod
- 2 x 125g cod fillets
- 1 tsp ground turmeric (remaining from total 2 tsp)
- 1/4 – 1/2 tsp chili flakes (remaining from total 1/2 – 1 tsp)
- Salt, a large pinch
- Freshly ground black pepper, a large pinch
Additional
- 200g frozen spinach
- 10g coriander, roughly chopped or a few whole leaves, to serve
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan)/Gas mark 6 to prepare for baking the traybake.
- Prepare the Chickpea Base: 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, most of the turmeric, and most of the chili flakes. Stir everything together well, season generously with salt and pepper, then place in the oven to bake for 20-25 minutes until bubbling and the liquid has reduced.
- Season the Cod: While the chickpea mixture bakes, pat the cod fillets dry with kitchen paper. On a shallow plate, mix the remaining turmeric, chili flakes, salt, and freshly ground black pepper. Press each cod fillet into this spice blend to fully coat the surface.
- Add Cod and Spinach to Traybake: Remove the roasting tin from the oven once the chickpeas are cooked. Nestle the seasoned cod fillets and frozen spinach into the chickpea mixture carefully.
- Continue Baking: Return the tin to the oven and bake for an additional 10 minutes. Then, gently stir the spinach into the chickpeas and cod, ensuring it’s well distributed. Return the traybake to the oven for a final 5 minutes, or until the cod is opaque and cooked through.
- Serve: Spoon portions into serving bowls and scatter with fresh coriander leaves for a bright finish. Serve immediately while hot.
Notes
- For a vegan option, substitute chicken stock with vegetable stock and use a plant-based protein instead of cod.
- If preferred, fresh spinach can be used in place of frozen; add it in the last 5 minutes of cooking to avoid overcooking.
- Adjust chili flakes according to your heat preference, starting with less if unsure.
- This dish pairs well with crusty bread or steamed rice to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: turmeric cod, chickpea traybake, baked cod recipe, healthy fish dinner, one-pan meal, gluten free dinner, easy seafood recipe
