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Main Courses
Baked Cod with Tomato Herb Crust
Baked cod with tomato-herb crust combines flaky fish with sweet roasted tomatoes and a parsley-lemon crumb topping. The tomato base provides moisture below the fish, while the top should remain lightly crisp. The two textures are best kept distinct.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use similar-thickness cod portions and dry their surfaces. Halve tomatoes evenly and divide garlic and oil between the base and topping. Keep the crumb mixture loose rather than soaking it with lemon juice.
Prepare the tomato-onion base as directed, then add fish and an even thin topping. Bake until the thickest fish reaches 63°C or flakes opaquely and readily. Avoid extending the cook solely to achieve a darker crust.
A wet topping may be too thick or saturated. Hard onion beneath cooked fish means the base needed a longer head start. If the crust browns early, protect it while checking the fish centre.
About This Recipe
Baked cod with tomato-herb crust combines flaky fish with sweet roasted tomatoes and a parsley-lemon crumb topping. The tomato base provides moisture below the fish, while the top should remain lightly crisp. The two textures are best kept distinct.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Baking dish
- ✓ Mixing bowl
- ✓ Fish spatula
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Roast tomatoes: Heat oven to 200°C conventional / 180°C fan. Toss tomatoes and onion with 20 ml oil, half the garlic, oregano, half the salt and pepper. Roast in a baking dish for 15 minutes.
- Make crust: Mix breadcrumbs, parsley, lemon zest, remaining garlic and remaining oil.
- Add fish: Pat cod dry, season with remaining salt and lay on the tomato base. Press a layer of crumbs onto each fillet.
- Bake: Return to the oven for 12–18 minutes until the crust is golden and the thickest fish reaches 63°C.
- Rest briefly: Stand for 2 minutes while the dish stops bubbling; do not cover tightly and steam the crumb topping.
- Serve: Lift fish onto plates with the tomatoes and add lemon juice around, not over, the crisp crust.
Chef Notes & Tips
Choose similar-thickness fish portions. If tomatoes release excessive liquid, spoon some off before adding the fish.
Ingredient choices: Use similar-thickness cod portions and dry their surfaces. Halve tomatoes evenly and divide garlic and oil between the base and topping. Keep the crumb mixture loose rather than soaking it with lemon juice.
Cooking control: Prepare the tomato-onion base as directed, then add fish and an even thin topping. Bake until the thickest fish reaches 63°C or flakes opaquely and readily. Avoid extending the cook solely to achieve a darker crust.
If something goes wrong: A wet topping may be too thick or saturated. Hard onion beneath cooked fish means the base needed a longer head start. If the crust browns early, protect it while checking the fish centre.
Ingredient Substitutions
- ↔ Cod → haddock
- ↔ Cherry tomatoes → ripe tomato wedges
- ↔ Parsley → basil mixed into the tomatoes, keeping parsley in the crumb optional
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Lift each fillet with some tomato base and keep the crumb side upward. Offer extra lemon only after tasting the tomatoes.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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