Morocco · Fish · No. 055
Moroccan-Spiced Cod Traybake with Chickpeas
A single portion of Moroccan cooking, ready in 25 minutes with 7 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Toss the chickpeas and cherry tomatoes with half the oil and the ras el hanout on a baking tray, and roast for 8 minutes.
- 3
Rub the cod with the remaining oil, nestle it on top of the chickpeas, and squeeze over the lemon juice.
- 4
Roast for a further 10 minutes until the cod flakes easily.
- 5
Season to taste, then scatter with coriander to serve.
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