Turmeric Cod with Chickpea Traybake Recipe
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.
- 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
