A one-tray Sunday-ish dinner where the potatoes roast in paprika oil first and the cod goes in for the last twelve minutes.
Prep
15 mins
Cook
55 mins
Servings
4
Per serving
£3.45
Difficulty
easy
Heat the oven to 200C fan. Toss the potato slices with 3 tbsp oil, 1 tsp paprika and 1 tsp salt in a large roasting tray and spread out. Roast for 25 minutes.
Add the onion, peppers, garlic, tomatoes, olives and thyme to the tray, trickle over the remaining oil and the wine, and toss gently. Return to the oven for 20 minutes until the peppers have slumped.
Season the cod with the remaining paprika, salt and pepper. Make four gaps in the vegetables and sit a fillet in each, then lay lemon slices over the fish.
Bake for 11-13 minutes, until the cod flakes cleanly when pressed with the back of a fork.
Thick loin pieces take closer to 13 minutes; thinner tail ends need 9. Pull it out the moment it flakes - overcooked cod goes chalky.
Squeeze over the remaining lemon, scatter with parsley and serve straight from the tray.