Name: Anise-Spiced Cod with Potatoes and Beetroot Traybake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
Ingredients: 300 g floury potatoes, such as king edward or maris piper, cut into 1cm cubes; 1 tsp olive oil; 1 leek, sliced into 1cm rounds; 400 g tin chopped tomatoes; 100 g cooked beetroot, sliced into wedges; 2 cod fillets, or any chunky white fish fillets; 2 sprigs tarragon sprigs, leaves picked; 2 tsp fennel seeds; 1 tsp caraway seeds; ½ star anise; ¼ tsp celery salt; 1 tsp seaweed flakes; 1 finely grated zest of 1 orange

Anise-Spiced Cod with Potatoes and Beetroot Traybake

An easy one-pan cod dish featuring a vibrant mix of potatoes, beetroot, and leeks, all infused with a unique aniseed spice blend. This traybake offers a delightful balance of flavors and textures for a satisfying weeknight meal.

Prep20 min

Cook50 min

Total1h 10m

DifficultyEasy

Servings2

This simple traybake brings together tender cod fillets with earthy beetroot and hearty potatoes, all elevated by a fragrant aniseed spice mix. The recipe utilizes the aromatic qualities of fennel, caraway, and star anise, creating a layered flavor profile that is both comforting and intriguing.

The spice blend is cleverly divided, with half coating the fish for a flavorful crust and the other half mixed into the tomatoes, ensuring every bite is infused with that signature aniseed aroma. It's a fuss-free way to prepare a delicious and visually appealing meal, perfect for busy evenings.

Method

Preheat your oven to 375°F (350°F fan/gas 5). Place the cubed potatoes in a baking dish, toss with olive oil and a pinch of salt, then roast for 15 minutes.
While the potatoes roast, prepare the spice blend. In a dry pan over medium heat, toast the fennel seeds, caraway seeds, and star anise for about 30 seconds until fragrant and lightly colored. Let them cool slightly, then grind them into a powder using a spice grinder or a mortar and pestle. Mix in the celery salt, seaweed flakes, and orange zest.
After the potatoes have roasted for 15 minutes, add the sliced leeks to the dish and continue roasting for another 10 minutes. Stir in the chopped tomatoes, half of the prepared spice blend, and arrange the beetroot wedges among the vegetables. Cook for an additional 15 minutes.
Pat the cod fillets dry with paper towels. Pour the remaining spice blend onto a plate and coat the fish fillets evenly. Give the vegetables in the dish a stir, place the spice-crusted cod fillets on top, and bake for a final 10 minutes, or until the fish is cooked through. Garnish with fresh tarragon leaves before serving.

💡 Tips

Ensure your potatoes are floury for the best texture when roasted.
Adjust the amount of spice blend used on the fish to your preference for a stronger or milder flavor.

Anise-Spiced Cod with Potatoes and Beetroot Traybake

Ingredients

For the spice blend

Method

💡 Tips

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