Could I use cod for the Chicken And Pea Traybake, as we don’t eat meat?
Nigella's Chicken And Pea Traybake (from AT MY TABLE) is a one pan dish using chicken thighs, peas and leeks. These ingredients cook together in the oven, with the fat and juices from the chicken flavouring the peas and the liquid in the roasting tin creating steam that helps to keep the chicken moist.
We would prefer not to substitute cod for the chicken as cod cooks much more quickly than chicken and the peas and leeks need a long cooking time so that they can become sweet and intense. They would also not absorb as much flavour during cooking. If you did want to use cod then you would need to buy thick fillets to use, preferably with the skin on. We suspect that you would need to start by cooking the peas and leeks in the oven with the vermouth and about 4 tablespoons of water (or weak vegetable stock) for approximately 50 minutes. Watch them carefully so that you can add extra liquid during cooking to prevent them from drying out; the peas need to be just submerged in liquid. After 50 minutes add the cod, drizzle over the olive oil and cook for a further 15-30 minutes, until the cod is opaque and just starting to separate into large flakes, then scatter over the dill. However, as we have not tried this method we are unable to guarantee the results.