Introduction

This turmeric cod with chickpea traybake is a vibrant, wholesome dish that’s both simple and full of flavor. The aromatic spices complement the tender cod and hearty chickpeas perfectly, making it a satisfying meal any night of the week.

Turmeric Cod with Chickpea Traybake Recipe - Recipe Image

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: Heat the oven to 200°C (180°C fan)/gas mark 6. In a 20 x 30 cm roasting tin, combine the chickpeas, sunflower oil, crushed garlic, chopped shallots, grated ginger, tomato purée, hot chicken stock, most of the turmeric, and chilli flakes. Stir well, season with salt and pepper, then bake for 20–25 minutes until bubbling and slightly reduced.
Step 2: While the chickpeas cook, pat the cod 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 3: Remove the roasting tin from the oven and nestle the coated cod fillets and frozen spinach into the chickpea mixture. Return to the oven and cook for 10 minutes.
Step 4: Carefully stir the spinach into the chickpeas, then bake for another 5 minutes until the cod is opaque and cooked through.
Step 5: Spoon the traybake into bowls and scatter over the chopped coriander before serving.

Tips & Variations

For a vegetarian version, replace cod with firm tofu or omit it entirely and add extra spinach.
Use vegetable stock instead of chicken stock to make the dish fully vegetarian.
If you prefer a milder flavor, reduce the chilli flakes or omit entirely.
Fresh coriander adds brightness, but parsley can be a good alternative.
Serve with warm flatbreads or a side of rice to soak up the delicious sauce.

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, being careful not to overcook the cod to keep it moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of cod?

Yes, firm white fish such as haddock or pollock work well in this recipe. Adjust cooking time depending on thickness.

Is this dish spicy?

The chilli flakes add a gentle heat, but you can adjust the amount to suit your taste or omit them for a milder dish.

Turmeric Cod with Chickpea Traybake Recipe

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★★★★★

5 from 67 reviews

This vibrant Turmeric Cod with Chickpea Traybake is a wholesome, one-pan meal brimming with warm spices and hearty ingredients. Tender cod fillets are infused with turmeric and chili, baked atop a bubbling chickpea and spinach medley, making for an easy, nutritious, and flavorful dinner.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

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 ½ stock cube
1 tsp ground turmeric (for base)
¼ – ½ tsp chilli flakes (for base)

Cod and Spinach

2 x 125g cod fillets
Remaining 1 tsp ground turmeric (for cod coating)
Remaining ¼ – ½ tsp chilli flakes (for cod coating)
Large pinch of salt (for cod coating)
Large pinch freshly ground black pepper (for cod coating)
200g frozen spinach
10g coriander, roughly chopped or whole leaves, to serve

Instructions

Preheat and prepare chickpea base: Heat the oven to 200°C/180°C fan/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, most of the ground turmeric, and most of the chili flakes. Stir well to mix and season generously with salt and pepper. Bake for 20-25 minutes until the mixture is bubbling and the liquid reduces.
Prepare the cod: While the chickpeas bake, pat the cod fillets dry with paper towels. On a shallow plate, combine the remaining ground turmeric, chili flakes, salt, and freshly ground black pepper. Press the cod pieces firmly into this spice mixture to coat all sides evenly.
Add cod and spinach to chickpeas: Remove the roasting tin from the oven and nestle the seasoned cod fillets and frozen spinach into the chickpea mixture. Return the traybake to the oven and cook for 10 minutes.
Stir and finish cooking: After 10 minutes, carefully stir the spinach into the chickpeas to combine evenly and return the tray to the oven for a further 5 minutes, until the cod is fully cooked through and opaque.
Serve: Spoon the turmeric cod and chickpea traybake into bowls, scattering the roughly chopped coriander or whole coriander leaves on top for a fresh finish.

Notes

The dish can be made gluten-free by verifying the chicken stock is gluten-free or substituting with vegetable stock.
For a spicier kick, increase the chili flakes according to taste.
Freezing leftover portions is possible; reheat gently to avoid drying out the cod.
Use fresh coriander if available for a more vibrant garnish.
Cod can be substituted with other firm white fish if preferred.

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