Baked Cod with Tomato Herb Crust

About This Recipe

Baked Cod with Tomato Herb Crust is a Main Course baked dish with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Ovenproof dish or baking tin
• ✓ Mixing bowls
• ✓ Spatula
• ✓ Cooling rack

Ingredients

• 650 g fresh fish fillet or seafood, pin bones removed
• 30 ml olive oil
• 8 g fine salt
• 3 g black pepper
• 4 cod fillets, about 160 g each
• 180 g onion, finely diced
• 20 g garlic, minced
• 350 g tomatoes or light sauce
• 12 g fresh herbs
• 30 ml lemon juice
• 15 g parsley
• 250 g cherry tomatoes

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Preheat and prepare: Heat the oven to 190°C and lightly oil the correct baking dish.
2. Prepare the filling: Cook the ingredients for Baked Cod with Tomato Herb Crust in the correct order until the filling is seasoned and not watery.
3. Prepare the topping or sauce: Make the listed sauce, pastry or potato topping and keep it ready.
4. Assemble evenly: Spread the filling evenly in the dish and add the topping without leaving large gaps.
5. Bake covered if needed: Cover for the first stage when the filling needs time to heat through without drying.
6. Brown the surface: Uncover and bake until the top is golden and the edges are bubbling.
7. Check doneness: Cook fish or seafood until opaque and at least 63°C in the centre.
8. Rest: Rest for 10–15 minutes so the structure sets.
9. Portion: Cut or spoon portions cleanly.
10. Serve: Serve hot with the suggested vegetables or salad.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Baked Cod with Tomato Herb Crust. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Fish fillet → another firm fillet of similar thickness
• ↔ Fish stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw fish or seafood cold and separate from ready-to-eat food. Cook to 63°C, refrigerate within 2 hours and consume refrigerated leftovers within 2 days.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 2 days. Reheat only once until steaming hot.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 38 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.