This vibrant cod traybake is a total midweek hero – quick to prep, big on flavour and all baked in one tray for minimal fuss. Sweet and spicy mango chutney pairs perfectly with creamy coconut and aromatic korma paste, coating flaky cod fillets and tender veg. Serve with a zesty kachumber salad for a fresh, punchy finish.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
800 g
M&S new potatoes, halved
6 tbsp
M&S korma paste
1 tin
(400 ml)
(400 ml)
coconut milk
200 g
M&S Remarksable Value Tenderstem broccoli, trimmed, quartered
150 g
M&S Remarksable Value frozen garden peas
4
M&S wild Norwegian line caught cod fillets
3 tbsp
M&S spicy mango chutney
1 tsp
nigella seeds
to serve
For the kachumber salad
1
M&S Remarksable Value cucumber, finely diced
2
M&S large vine tomatoes, finely diced
1
red onion, finely diced
1
M&S Remarksable Value lemon, juice only
1 tsp
ground cumin
Nutrition per serving
Calories
565kcal
Fat
23.9 g
Saturates
20.8 g
Sugars
12.9 g
Salt
610.1 mg
