Spanish Style Coley

Spanish Style Coley

with Roasted Veggies and Garlicky Potatoes

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This flavoursome Coley with Roasted Veg and Potatoes is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 punnet(s)

Cherry Plum Tomatoes

1 pack(s)


½ unit(s)


2 sprig(s)


1 unit(s)

Garlic Clove

2 unit(s)

Coley Fillet


1 pack(s)

Serrano Ham

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1648 kJ
Energy (kcal)394 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate55 g
of which sugars12.0 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180 C. Bring a large saucepan of water with a pinch of salt to the boil for the potato. Trim the courgette then halve lengthways. Slice widthways into roughly 2cm slices, then pop the courgette and tomatoes in a large baking tray, drizzle with oil and season with salt and pepper. Arrange in a single layer, then roast on the top shelf of your oven until soft, 25-30 mins. Turn halfway through cooking.


Meanwhile, chop the potato (no need to peel) into 2cm chunks. Pop the chunks into the saucepan of boiling water and cook for 6-8 mins. TIP: The potato is done when you can easily slip a knife through. When cooked, drain into a colander and set aside.


In the meantime, zest the lemon and chop into wedges. Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Bash the garlic cloves with the flat of your knife and chop in half (leave the skins on!).


Place each tilapia fillet on a chopping board. Season both sides with salt, pepper and lemon zest. Drizzle with a little oil then, using your hands, rub the seasoning into the fish. Wrap one piece of Serrano ham around the middle of each fillet. When the veggies have been in the oven for 20 mins, carefully place the fish on top of them and return to the oven for 8-10 mins. IMPORTANT: The fish is cooked when opaque in the centre.


While your fish is in the oven, heat a good glug of oil in a large frying pan on high heat. When hot, carefully add your drained potatoes, garlic and thyme. Fry until golden and crispy, stirring occasionally, 8-10 mins. When they are golden, squeeze the juice from one of the lemon wedges into the pan along with a good knob of butter (if you have some). Bubble away for 30 seconds, then remove from the heat. Set aside.


When your fish is ready, divide the garlicky potatoes between your plates and place a fillet on top. Serve with the roasted veggies on the side and any roasting juices poured over the top. Dig in!