Herb crusted roast cod is another super easy supper dish. Isn't that what we all need the most? Ideas for after work dishes that taste amazing and require little work.
At least that's where I often lack inspiration – in that way I'm no different from you. It's very easy to slip into cooking the same old, same old.
Luckily for me, every so often work, or just thinking what recipes you might want to see on the blog the most, means that I have to give this some thought and, once I get into that zone, I have lots of ideas.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
- Chunky cod fillets about 150g each 5oz, skinned
- sun-dried tomatoes in oil – plus the oil from the jar
- Cheddar cheese
- Fresh white breadcrumbs
- Fresh parsley – chopped
- salt and freshly ground black pepper
Method
You can tell how easy this is by the fact I only have 3 step pics, it really is as simple as combining all the crust ingredients together in a bowl, putting it on top of the fish, and popping it in the oven.
Step 1
Chop the sundried tomatoes.
Step 2
Combine the ingredients in a bowl.
Step 3
Press on top of the cod and bake.
To Serve
In winter I serve it with oven baked potato chips and a green vegetable, and when the weather is warmer, I serve with new potatoes and a salad.
Hints tips and variations
If you have a little chorizo in the fridge you can blitz this with breadcrumbs in a food processor or chop very finely by hand to add extra flavour, or to replace the sun-dried tomatoes.
I've used parsley, but if you have some other fresh herbs to hand you could add some of those as well. A mixture would be nice.
I have written up the recipe to serve two but it is easily increased to serve more. Covered, the breadcrumb mixture will keep in the refrigerator for day or two.
Herb crusted roast cod
Equipment
- baking sheet
Ingredients
- 2 chunky cod fillets about 150g each 5oz, skinned
- salt and freshly ground black pepper
- 2 sun dried tomatoes in oil
- 50 g cheddar cheese 2oz, finely grated
- 50 g fresh white breadcrumbs 2oz
- 2 tablespoon parsley chopped
- 1 tablespoon tomato oil from the jar of sun dried tomatoes
Instructions
- Preheat the oven to 200℃/180℃ fan/gas mark 6. Lightly oil a baking sheet or line with baking parchment. Place two cod fillets on the baking sheet and season lightly with salt and pepper.
- Remove 2 pieces of tomato from the oil and chop.
- Mix 50g cheese, 50g breadcrumbs, 2 tablespoons parsley, the chopped sun dried tomatoes and 1 tablespoon of the oil from the jar oil together in a small bowl until well combined.
- Top the cod with the crumb mixture pressing down gently to pile the crumb crust on top.
- Bake for 12 to 15 minutes until the cod is just flaking and the topping is golden.
Notes
- Make sure there is enough oil left in the jar to cover the tomatoes if not top up with extra olive or rapeseed.
- Not suitable for freezing.
Chloe Edges says
Ah brilliant, I've been looking for a great herb crust recipe for ages. I always end up making them too dry or a bit bland. This looks ace and I'll def be trying it asap!
Jacqueline Bellefontaine says
I hope you enjoy it I'm sure you will
Renee says
What temp do I put the oven on when cooking? You said pre heat at 200 15 min but I'm confused because that don't seem hot?
Thank you
Jacqueline Bellefonatine says
Hi Renee, You preheat the oven to 200 celsius which is 400 farenheit. As a UK blogger I started my blog just giving metric measurement but as my readership is now spreading I am slowly updating all my recipes to include both metric and imperial. Sorry for any confusion. I hope you like it.
Jenny Paulin says
,mmmmmm this looks very tasty and i love how simple it is to make too x x
Jacqueline Bellefonatine says
Thank you Jenny. I like simple 🙂
Lizzie @ Grub du Jour says
I used the food processor to make a version of this that was done in no time, even with a grumpy toddler round my feet. I've been ordered to make it again! A great way of jazzing up fish with little extra effort. We served it with couscous and vegetables.
Jacqueline Bellefonatine says
So glad you liked it Lizzie. It can be hard cooking with a grumpy toddler ( or teenager for that matter) but worth it when they enjoy what you have cooked.
Eb Gargano says
Yum! This looks so delicious, Jacqueline. Love quick and simple dishes like this for busy evenings 🙂 Eb x
Jacqueline Bellefonatine says
Oh dear another comment lost in Spam but found now. Thanks Eb I think we all need inspiration for quick midweek meals now and then. x
Julie Nelson Rhodes says
Looks delicious and will be adding it to my pile of your recipes to try x
Jacqueline Bellefonatine says
Thank you do let me know how you get on.
Kellie@foodtoglow says
What a lovely, simple midweek supper idea. The tomato oil is a great touch. I used to blitz chorizo and add to the crumb mixture for fish goujons when my young daughter had friends over (she is now 21!). Pinned, Yummed tec. 🙂
Jacqueline Bellefonatine says
Thank you Kellie and for sharing.
I like your idea of chorizo in the crumb for fish goujons will have to give that a try:)