Tray-mendous!

Scrumptious meals – and an indulgent treat – that you can whip up in just the one pan

COD WITH CHORIZO, CHILLI & PARSLEY Serves 4

● 1 onion, halved and thinly sliced

● 2 sweet peppers, de-seeded and thinly sliced

● 1 fennel bulb, cored and sliced

● 1tsp fennel seeds, crushed

● 1 medium or 4 small chorizo, sliced

● 2tbsp olive oil

● Salt and freshly ground black pepper

● 2 garlic cloves, peeled and sliced

● 400g tin of chopped tomatoes

● 1tsp smoked paprika

● 4 x 150g (5½oz) cod fillets

● 1 chilli, chopped (optional)

● A handful of parsley, chopped

Preheat the oven to 190°C/fan 170°C/gas 5. Spread the onion, peppers, fennel, fennel seeds and chorizo into a roasting tray. Drizzle with 1tbsp of the oil and season. Roast for 15 minutes or until softened slightly and beginning to caramelise.

Stir in the garlic, tomatoes and paprika and roast for another 15 minutes. Remove from the oven and place the cod fillets on top. Season and drizzle with the rest of the oil and the chilli, if using. Roast for 8-10 minutes until the fish is cooked through. Spoon some of the sauce over the cod and serve scattered with parsley.