Roast cod with tomato and thyme dressing recipe
Thanks to the tremendous efforts of campaigners, fishermen and scientists alike, North Sea cod has just been MSC certified, meaning you can now buy local cod in confidence. Just be sure to keep an eye out for the ‘blue tick’ label, indicating that your fish has come from a sustainable source.
This recipe from The Saucy Fish Co is the perfect way to celebrate the return of cod to your regular menu. Serve with your favourite summer salad, such as a butterbean and olive medley as pictured above.
Recipe courtesy of The Saucy Fish Co. Visit shop.thesaucyfishco.com for more information and to buy online
Ingredients
- 2 cod fillets
- 1 half red onion
- 1 tin of chopped tomatoes
- 1 tbsp soy sauce
- 1 tbsp caster sugar
- 1 pinch thyme
- 1 tbsp olive oil
Details
- Cuisine: British
- Recipe Type: fish
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Season the raw cod fillets with a sprinkle of salt and pepper, then place on baking tray and put into a pre-heated oven at 180°C/350°F/gas mark 4, for around 15 minutes
- Finely dice the onion before frying off in some olive oil. Sprinkle with caster sugar and wait a minute for it to caramelise
- Add the tomatoes and soy sauce to the pan and sprinkle with thyme before mixing everything together, leaving to cook for two minutes
- Remove the cod from the oven and cover in the warm tomato and thyme dressing
More delicious cod recipes
Baked cod with charred asparagus and chunky puttanesca sauce
Heston Blumenthal's pan-seared cod with leek and potato sauce
Cod fingers with mushy peas and roasted sweet potatoes