I adapted this from a recipe I saw in BBC Good Food magazine. Originally it calls for salmon, however, salmon is not really local to the part of the world I am from and I was keen to use more locally sourced fish. I used a whole half of cod which worked beautifully in this easy one-pan dinner. The dressing is savory and sharp and will lend itself to most fish too.
More with cod: Cod, pepper and tomato stew
One-pan roast cod with leeks, onions & parsley dressing
Serves 2 | Prep 20 mins | Cook 40 mins
Easy | Gluten-Free | Dairy-Free
- 2 small white onions, cut into quarters;
- 2 red onions, cut into quarters or large wedges;
- 2 tbsp olive oil;
- 1 leek, cut into rounds;
- 4 spring onions, trimmed;
- 1 side of cod or two fillets.
For the dressing
- 1 anchovy;
- 1 tbsp capers, drained;
- 2 handfuls of parsley leaves;
- 1 shallot, finely chopped;
- 1 tbsp Dijion mustard;
- 1 tbsp red wine vinegar;
- 2-3 tbsp olive oil.
Heat the oven to 200C/180C fan/gas 6. To make the dressing, mash the anchovy on a board, and chop the capers into the mashed anchovy. Scatter the parsley over and chop everything together until it’s all finely chopped and combined. Tip into a bowl with the shallot, mustard, vinegar and oil, stir well and set aside.
Tip the quartered onions into a small roasting tin, drizzle with some of the oil, season, and toss. Roast for 10 mins, then toss the leeks through the onions. Roast for 15 mins more until the veg is golden and soft.
Lay the spring onions in the tin and the cod on top, skin-side down. Season and drizzle with the rest of the oil. Roast for another 10 mins. When the cod is cooked through, remove from the oven and spoon half the dressing over everything. Bring the tin to the table and serve the remaining dressing on the side.
Adapted recipe from BBC Good Food issue February 2021, available online here.