Herb-Crusted Cod with Roasted Cherry Tomatoes

Andi Healey
Web Manager

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Ingredients

• 4 cod fillets (about 150-180g each), skinless
• 250g cherry tomatoes on the vine
• 2-3 bay leaves
• 2 tbsp olive oil
• Salt and black pepper

For the herb crust:

• 80g fresh breadcrumbs (proper ones, not the dusty packet stuff)
• 3 tbsp finely chopped fresh parsley
• 2 cloves garlic, crushed
• Zest of 1 lemon
• 3 tbsp olive oil
• Salt and pepper

Method

1. Preheat your oven to 200°C/180°C fan/Gas Mark 6.
2. Make the herb crust by mixing the breadcrumbs, parsley, garlic, lemon zest, and olive oil in a bowl.
3. Season well with salt and pepper. It should clump together slightly when you squeeze it.
4. Heat 2 tablespoons of olive oil in your Le Creuset 3-ply sauté pan over medium heat.
5. Add the cherry tomatoes (keep them on the vine if you can - looks better and they hold together) and the bay leaves.
6. Let them cook for 3-4 minutes until they just start to blister.
7. Pat the cod fillets dry with kitchen paper and season both sides with salt and pepper.
8. Nestle them among the tomatoes in the pan.
9. Press the herb crust mixture firmly onto the top of each fillet - really pack it on there so it stays put.
10. Transfer the whole pan to the oven and roast for 12-15 minutes, depending on the thickness of your fish. The cod should be opaque and flake easily, and the crust should be golden brown.
11. Serve straight from the pan with lemon wedges on the side and some crusty bread to mop up the tomato juices.

Cook's notes

• If your breadcrumbs are too dry, add a bit more olive oil to the mixture
• Swap the cod for haddock, hake, or any firm white fish
• Chuck in some olives or capers with the tomatoes if you fancy it
• The 3-ply pan is ideal here because it goes from hob to oven without fuss and distributes the heat evenly so nothing catches