Oven Baked Cod

Oven Baked Cod


  • 300g chestnut mushrooms, finely chopped
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 bunch spring onions, trimmed and finely chopped
  • 150g bottled roasted red peppers (packed in brine), drained and chopped
  • 2 tbsp sun-dried tomato paste
  • A few drops balsamic vinegar,
  • 4 thick slices rustic-style bread, such as ciabatta
  • 4 x 150g skinless cod fillets
  • Salt and freshly ground black pepper

To serve

  • Rocket or salad leaves


  1. Preheat the oven to 170°C.
  2. Heat the olive oil in a frying pan and add the garlic, mushrooms and spring onions, sautéing them over a medium-low heat until very soft, about 5-6 minutes.
  3. Stir in the chopped peppers and sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
  4. Spread the pieces of bread with half the mushroom mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spread the remaining mushroom mixture on top. Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with rocket or salad leaves.

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