Home > Recipes > Fish traybake recipes > Aniseed cod, potato and beetroot traybake

Aniseed cod, potato and beetroot traybake

By: Pollyanna Coupland
Food producer, delicious.

Published: 7 Oct 24
Updated: 28 Oct 24

Aniseed cod, potato and beetroot traybake

This easy cod, potato and beetroot traybake is a celebration of all things aniseed. Half the spice blend is used as a crust on the fish, while the other half goes into the tomatoes for a double-hit of anise goodness.

Make weeknight dinners a doddle with more traybake recipes.

Easy
October 2024

Test kitchen approved

Serves 2
Hands-on time 20 min. Oven time 50 min

Make weeknight dinners a doddle with more traybake recipes.

Nutrition: Per serving

Calories: 359kcals
Fat: 4.1g (0.7g saturated)
Protein: 36g
Carbohydrates: 40g (13g sugars)
Fibre: 7.1g
Salt: 0.6g

Save recipe

Save

Save recipe Print

Rate

Before you start

No seaweed flakes? Take a sheet of nori (widely available) and crush it up instead.

Before you start

No seaweed flakes? Take a sheet of nori (widely available) and crush it up instead.

Ingredients

300g floury potatoes, such as king edward or maris piper, cut into 1cm cubes
1 tsp olive oil
1 leek, sliced into 1cm rounds
400g tin chopped tomatoes
100g cooked beetroot, sliced into wedges
2 cod fillets, or any chunky white fish fillets
2 tarragon sprigs, leaves picked

For the spice blend

2 tsp fennel seeds
1 tsp caraway seeds
½ star anise
¼ tsp celery salt
1 tsp seaweed flakes (see Before You Start)
Finely grated zest 1 orange

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 190°C/ 170°C fan/gas 5. Tip the potato cubes into a baking dish, toss with the oil and a pinch of salt, then roast for 15 minutes.
Meanwhile, make the spice blend. Toast the fennel seeds, caraway seeds and star anise in a hot dry pan for around 30 seconds or until starting to colour and smell fragrant. Leave to cool a little, then grind to a powder using a spice grinder or pestle and mortar. Stir in the celery salt, seaweed flakes and orange zest.
After the potatoes have been cooking for 15 minutes, add the sliced leek and cook for a further 10 minutes. Tip in the tomatoes, stir in half the spice blend, then nestle in the beetroot wedges. Cook for another 15 minutes.

Pat the fish fillets dry with kitchen paper, then pour the remaining spice blend onto a plate and roll the fish in it. Give the roasting vegetables a stir, then put the crusted fish on top and cook for a final 10 minutes. Serve with fresh tarragon leaves sprinkled over the top for a final whack of aniseed.