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Servings 4 people


  • 600g cod loin sliced into 4 chunky fillets
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained
  • 2tsp sweet smoked paprika
  • 1tsp dried oregano
  • 1tsp parsley leaves, chopped, to finish
  • 1/4 lemon wedge, to finish


  • Preheat oven to 180 fan, place to tinned tomatoes, chickpeas, paprika and oregano into a roasting tin and place into the oven for 15 minutes 
  • Place the 4 fish fillets on top of the chickpea mix and place back into the oven for 10-15 minutes until the fish is cooked through 
  • Serve with a lemon wedge and sprinkling of parsley