Fish Chip Traybake Recipes

OVEN-BAKED FISH & CHIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
• Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.

FISH & CHIP TRAYBAKE

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.
• Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.
• Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.
• Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.

CHOCOLATE CHIP TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that's at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
• Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
• Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
• Pour the chocolate icing over the cake and leave until it has set before slicing into squares.

COCONUT FISH CURRY TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.
• Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.