It’s no surprise that my recipe for roasted veggies with garlic & parmesan is one of the most popular on this site. They are addictively good! We had some recently using asparagus – wow! If you haven’t tried them, I strongly recommend it. Leave the fish for now, make the veggies, come back to the cod later. Honestly. They’re amazing.
Anyway, I was thinking about the yummy coating for the roasted vegetables, and considering what I was going to do with some chunky cod loins, and I put one thing together with another, and voila, this gorgeous crusted cod was conceived.
The topping is basically the same as the coating for the vegetables, only with the addition of some fresh herbs which go really well with the fish and also add a fabulous splash of colour to the dish. I made this for dinner when my in-laws were visiting and they devoured it 🙂 . DH and Kipper seemed pretty keen too. Yum.
The cod stayed lovely and moist under its green garlicky, herby, cheesy crust. Meanwhile, the topping crisped up in places, I suspect thanks to the presence of the parmesan cheese. It might be an idea to zap this under the grill briefly to get the topping really crisp and brown, although of course you would have to sacrifice the gorgeous green colour a little if you did that. Life is full of compromises, apparently.
This is, like all good recipes, super quick & simple to prepare, and tastes amazing! Throw the topping ingredients into a blender/mini-chopper/food processor, then spread the resulting goo over your fish fillets before baking for 20 minutes. Then serve. It’s that easy!
I made four cod loins, and we shared them between four adults and a child. I probably should have done five…
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- 4 chunky cod loins/fillets (approx. 750g total weight)
- 6 tbsp olive oil
- 3-4 cloves garlic
- 50g grated parmesan
- 10-15g fresh parsley (a handful)
- 5g fresh chives
- Preheat the oven to 180C.
- Pat dry the cod fillet and place onto a lightly oiled, foil-lined baking sheet.
- Put the remaining ingredients into a blender or mini-chopper and pulse several times to give a chunky paste. Divide this between the pieces of fish and spread out to cover them.
- Bake at 180C for around 20 minutes until the fish is cooked through and the topping is browning.
- The fish can be prepared and spread with the topping in advance, then refrigerated for up to an hour before baking.