MSC Eco Label

Baked cod with almonds

Prep Time10 mins
Cooking Time25 mins
Serves4
Rose Exall

Recipe By

Rose Exall Rose Exall is a London-based food stylist.

Atlantic cod illustration

Ingredients

Method

4 MSC certified cod fillet steaks, weighing 225g each
1 cup plain breadcrumbs
20 almonds 
50g prosciutto, baked until crispy
50g butter 
50g pecorino cheese, grated
10 Gaeta olives, pitted
2 pimiento (cherry) peppers - fresh or from a jar
1/2 teaspoon dried chilli flakes
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt & pepper- to taste
25g butter, melted (for greasing)
1. Preheat the oven to 200C.

2. In a food processor add the breadcrumbs, almonds, crispy prosciutto and butter. Mix for 15 seconds.

3. Then add the pecorino cheese, Gaeta olives, pimiento (cherry) peppers, chilli flakes, thyme and rosemary, and salt & pepper. Mix for 10 seconds.

4. Grease a baking tray with the melted butter.

5. Place the cod on the baking tray and spread the breadcrumb mix evenly over the fish.

6. Bake for 20-25 minutes depending on the thickness of the cod.

7. Serve hot with a warm green bean and cherry tomato salad, and sautéed new potatoes.
Watch video

Cod recipes - Baked cod with almonds - Marine Stewardship Council

00:54

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