Oven-baked cod with sun-dried tomato & herb crust

Juicy oven-baked cod with a tasty topping of sun-dried tomatoes, lemon and herbs. An easy and delicious main dish that’s ready in only 30 minutes!

In recent months, our family diet has definitely tended more towards plant-based meals and away from animal products. We’re eating a lot more vegan and vegetarian dishes. Even things like eggs and cheese are being consumed less frequently. 

However, on Shabbat, we usually have at least one fish-based meal. This is typically on Friday night, so any leftovers can be recycled for lunch next day.

cod with sun-dried tomato crust.

Fishy variety

Recently we’ve been eating a lot of Friday night salmon, so I decided to change it up by getting cod instead. I like the taste of white fish like cod, but it can have a tendency to dry out in the oven. It needs careful cooking to prevent oven-baked cod from becoming hard, dry and unappetising.

cod with sun-dried tomato crust.

Keep it moist

I’ve found that a great way to prevent oven-baked cod and other white fish from becoming too dry is to cook it under a crust or topping. This helps to seal in the moisture as the fish cooks, especially if the topping contains something a little bit oily.

cod with sun-dried tomato crust.

With this in mind I set about making a topping for my cod. I used sun-dried tomatoes in oil which have an intense and delicious flavour, then added lemon and parsley which are classic accompaniments to fish. I spread the mixture over the fish and dusted it with breadcrumbs for texture.

cod with sun-dried tomato crust and breadcrumbs.

No leftovers!

The resulting oven-baked cod was juicy and delicious. We ate it for our Friday night dinner and DH liked it so much that although I’d made 4 pieces for the 3 of us, there were no leftovers! 

I think this will become a regular in our Friday night fish menus! 

Juicy oven-baked cod with a tasty topping of sun-dried tomatoes, lemon and herbs. An easy and delicious main dish that's ready in only 30 minutes!

Juicy oven-baked cod with a tasty topping of sun-dried tomatoes, lemon and herbs. An easy and delicious main dish that's ready in only 30 minutes!

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Baked cod with sun-dried tomato & herb crust

Juicy baked cod fillets with a tasty topping.
Course Main Course
Cuisine European
Keyword fish, herbs, lemon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Helen

Ingredients

  • olive oil for greasing the tray
  • 4 cod fillets (or similar white fish)
  • 4-6 sun-dried tomatoes in oil, drained
  • zest of a lemon
  • 1 handful fresh parsley
  • 3 tbsp breadcrumbs, divided

Instructions

  • Preheat the oven to 180°C (350°F). Lightly oil a non-stick baking tray, or one lined with foil.
  • Rinse the cod fillets if required and pat dry with kitchen towels. Arrange on the oiled baking tray, leaving space between them.
  • Put the sun-dried tomatoes, lemon zest, parsley and 2 tbsp of the breadcrumbs into a mini chopper and process to a coarse paste. Spread ¼ of the paste over each cod fillet. Sprinkle the remaining 1 tbsp breadcrumbs over the top and gently press down.
  • Bake the cod at 180°C (350°F) for around 20 minutes until the fish is cooked through and flaking. Serve and enjoy!

If you love baked cod, why not try it with a leek and cheddar crumb topping, a garlic, herb & parmesan crust, or in a delicious cod and sweetcorn puff-pastry pie.

oven baked cod with sun-dried tomato crust.

10 Comments:

  1. This looks lovely. Anything with sundried tomatoes,

  2. This looks amazing! I love oven baked cod and I love trying different toppings. Your looks fab, what a flavour combination. I just love sun dried tomatoes and I need to make this!

  3. Love this recipe! Thanks for sharing! *****

  4. Love this recipe! It was so easy and flavorful! Will definitely be making again!

  5. I love the flavor that sun dried tomatoes add to this crust! Such a great dinner idea.

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