Smoky Baked Cod with Roasted Carrots and Broccoli

smoky cod with roasted carrots and broccoli

I’ve seriously been on a smoked paprika kick lately. It’s one of my favorite spices to start with, and I just love smoky flavors, but lately I’ve wanted it on everything! I’ve been trying it with some of my staple dinner ideas, for a bit of a variation, which is how this came to be. It’s quite similar to the baked haddock recipe, but with a bit more smoky goodness and bonus side vegetables.

There’s a shop in Brixton, in south London, where you can bag your spices and all sorts of interesting plant-derived things, and they are my suppliers for smoked paprika. With the opportunity to get as much as I want, I thought I overdid it – but with the speed at which we’ve emptied the first jar’s worth, I think I made out like a bandit, in the end.

If you don’t love smoky paprika (but seriously, how could you not) you can use sweet paprika, or … skip it entirely, though you’ll be missing out. If you don’t love cilantro/coriander on the other hand, just replace it with parsley. While I’m lucky enough that it doesn’t taste like soap to me, I feel for you if it does.

Note: I wouldn’t recommend reheating the fish, as it loses its soft flakiness and just turns rubbery, which is not tasty, no matter how much smoked paprika you put on top.

Recipe note: Add the carrots in first, give them 10 minutes, add the fish, give it 10 minutes, and then add the broccoli for 10 minutes.

smoky cod recipe

Smoky Baked Cod

Serves: 4

On the Counter

4 fresh sustainable cod filets, about 4 in (10 cm) long and 1 in (3 cm) thick (can substitute with pollack or haddock)
6-8 cherry tomatoes
1 banana shallot or 3 regular shallots
2 cloves garlic
5-6 fresh sprigs cilantro/coriander (or parsley), leaves stripped from the stems
1 tsp. salt
2 tsp smoked paprika + 1 tsp set aside
1 tbsp olive oil + 1 tsp set aside
1 tsp cayenne pepper powder

What to Do

Mince the garlic, slice the shallots and quarter the tomatoes. Drizzle with 1 tsp olive oil and toss to combine, adding 2 tsp. of smoked paprika. Set aside.

Chop your herbs of choice. Combine the 1 tbsp. olive oil, cayenne pepper, herbs, 1 tsp. smoked paprika and salt. Coat each fish piece and set it aside for up to 10 minutes.

Preheat the oven to 425 F (220 C).

Line a baking sheet with parchment paper or foil. If the fish are not well coated in olive oil, drizzle a little onto the paper/foil and lay the fish pieces on top. Spoon the vegetable mix on top of the cod.

roasted broccoli with paprika

Roasted Paprika Carrots and Broccoli

On the Counter

1 head broccoli, cut into florets, without main stem
8-10 carrots (depending on size)
2 tbsp olive oil, divided
6 sprigs cilantro/coriander, (or parsley) leaves stripped from the stems
2 tsp. smoked paprika
2 cloves garlic, minced
2 tsp. salt

What to Do

Preheat the oven to 425 F (220 C).

Slice the carrots thinly on the diagonal, about 1 cm thick (just under 1/2 inch). Chop the coriander and combine it with the paprika, garlic, olive oil and salt. Divide the mixture into 2.

In one bowl, toss 1/2 the spice oil with the broccoli. In another bowl, toss 1/2 the spice mix with the carrots.

Line a large baking sheet with foil, and spread the carrots widely. (If you don’t have a big enough tray, you can cook them separately – like I did.)

Roast the carrots for 20 minutes. Add the broccoli onto the baking sheet and roast for an additional 10 minutes.

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