As regular readers of this website or my Instagram will know, I am a massive fan of traybake-style dinners. Chuck everything on a single baking tray and then you end up with a feast of a dinner yet minimal washing up. Win win situation.

This gluten free cod and chorizo traybake is totally delicious and, bonus, doesn’t make your house smell of fish. Hoorah! There’s nothing quite so off-putting as a lingering aroma of fish two days after you’ve cooked some.

Anyway, back to the cod and chorizo traybake I promised you. It really makes a lovely supper and it is quick and easy, but it is also fancy enough that you can serve it to friends.

Served with a lovely lemony aioli, you can add a little leafy green salad on the side if you wish, or simply enjoy it as is.

Is This Recipe Family Friendly?

It is definitely a kid friendly dish, at least in my household. Simply refrain from seasoning until you have scooped out the kiddie portion.

My kids (ages 2 and 5) love this dish, and it’s easy for any fussy eaters to pick and choose bits they like (Alba my 5 year old currently refuses to eat cooked peppers yet loves raw ones…kid logic, eh!).

Can I Make Substitutions?

Yes you can play around with the ingredients if you want. Use any chunky white fish, it doesn’t have to be cod. Best to not sub the chorizo, as you get some lovely flavours from that, along with the garlic, lemon and smoked paprika.

As for the veggies, use whatever you like, you may need to adjust cooking times slightly, dependent on your chosen veg.

Cod and Chorizo Traybake Recipe

The cod and chorizo traybake recipe below will yield fairly large portions, so if you have a smaller appetite it will stretch to feed more people. Simply add an extra piece of cod for each person.

Cod & Chorizo Traybake with Lemon Aioli (GF, DF)
Yield: Serves 4

Cod & Chorizo Traybake with Lemon Aioli (GF, DF)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An easy and delicious tray bake with cod, chorizo, potatoes, peppers and peas. Served with a lemon aioli.


  • 800g new potatoes, sliced (skin on)
  • 400g cherry tomatoes or baby plum tomatoes
  • 1 tbsp smoked paprika
  • 4 cloves garlic, crushed
  • Half a chorizo ring (approx 110g), skin removed and chopped into small cubes - make sure it is a gluten free variety
  • 4 pieces of cod loin (skinless, boneless, approx 150g each)
  • 1 lemon, sliced thinly into rounds
  • 2 tbsp olive oil
  • 250g frozen peas or petit pois

  • 3 peppers (red/orange/yellow - any combo is great), cut into long thin strips

For the lemon aioli

  • Juice half a lemon
  • 50g mayonnaise
  • 1 large clove garlic


    1. Preheat the oven to 200C.
    2. Add the new potatoes, peppers, tomatoes, chorizo, smoked paprika and garlic to a large roasting tray. Drizzle the olive oil over the top and give everything a mix to ensure the potatoes and veggies are well-coated with oil and paprika. Spread them out as evenly as possibly. Then they go into the oven to roast for 15 minutes.
    3. After this time, everything should be starting to crisp at the edges. Remove the traybake from the oven and everything a good stir with a spatula, and even them out again. Turn the oven down to 180C.
    4. Carefully lay the cod loin on top of the traybake veggies, placing thin slices of lemon on top of the fish (this will help keep it nice and moist and give it a zesty flavour). Grind some black pepper over everything and then pop the tray back in the oven for a further 15 minutes. 
    5. While that's cooking, you can whip up some easy lemon aioli. Simply mix the lemon juice, mayonnaise and finely minced garlic clove together in a ramekin and voila! Then pop in the fridge to chill for the remaining cooking time.
    6. Also, cook the frozen peas while you are waiting. Then drain and set aside.
    7. Now remove the traybake from the oven and check the thickest piece of fish to ensure it is cooked through (if still raw the flesh will be translucent - pop back in the oven for a further 5 mins if needed). Carefully lift the cod and place on a warmed plate to rest for a moment. Pour the peas into the traybake (the potatoes and veggies) and stir them through the mixture.
    8. Then divide between bowls, place the cod on top of each veggie mound and voila! Dinner is served :). Add a dollop of lemon aioli on the side plus a leafy, lemony salad as a side dish if you fancy an extra hit of freshness.

If you liked this recipe why not check out one of my other meal ideas:

Happy cooking! x