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Lisa Faulkner’s Cod, Potato and Romano Pepper Traybake Recipe

Feed four with this easy, veggie-stuffed traybake from Lisa Faulkner’s kitchen.

Serves 4 Total Time 1 hour


Get the ingredients here

  • 700g baby new potatoes 
  • olive oil 
  • 250g Ocado baby plum tomatoes, halved
  • 2 Romano peppers, deseeded and sliced 
  • 250g Ocado Piccerella peppers, deseeded and sliced
  • 1 Ocado garlic clove, smashed


  • 1 tbsp white wine vinegar
  • 1 tsp sweet smoked paprika 
  • 4 Ocado cod fillets
  • juice of half an Ocado lemon
  • handful of fresh chopped parsley
  1. Preheat the oven to 180°C fan/200°C/gas mark 6. Bring the potatoes to the boil and simmer for 20 minutes until cooked. Drain and tip them into a roasting tin. Crack with the back of a spoon and drizzle with olive oil, salt and pepper. Cook for approximately 30 minutes.
  2. Put the tomatoes, peppers, smashed garlic clove, white wine vinegar and paprika into a roasting dish. Add a drizzle of olive oil plus some salt and pepper and cook for around 30 minutes.
  3. Remove from the oven and spoon your tomato mix into the potatoes. Drizzle the cod fillets in a little oil and rest them on top. Place back in the oven for 10 minutes. Add a good squeeze of lemon and sprinkle some fresh, chopped parsley over the top. 

Check out more of Lisa’s recipes by visiting our Lisa Faulkner recipe collection.

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