Roast cod with cherry tomatoes, capers, olives and chilli


4 Cod or haddock fillets (approximately 120-150 g each, of even size and thickness)

4 tbsp black olives, halved

2 tbsp capers (ideally the small nonpareille variety, if not chop finely)

500 g cherry tomatoes, halved

1 lemon, zest only

1 red chilli, deseeded and thinly sliced. Alternatively use  ½ tsp Aleppo pepper or pul biber

4 tbsp olive oil

Salt and fresh-ground black pepper


To serve

Handful of basil leaves

Handful of chopped parsley

Lemon wedges

Crusty bread


  1. Preheat the oven to fan 200 C conventional (180 fan).
  2. Place the fish fillets in a shallow oven-proof dish.
  3. Sprinkle over the olives, capers, tomatoes, lemon zest and chilli/or dried pepper. Season with salt and ground black pepper, and drizzle over the olive oil.
  4. Roast, uncovered, for 15 minutes, until the fish is cooked (the cod will start to flake slightly, and will become opaque). Sometimes I give it a blast under a hot grill to caramelise the edges, but take care not to overcook the fish.
  5. Sprinkle with chopped parsley and basil, and serve with lemon wedges and crusty bread.


  • Wrap each fish fillet in a slice of Parma ham.
  • Use chopped preserved lemon zest instead of fresh lemon
  • Use orange zest instead of lemon zest
  • Scatter with toasted pine nuts for crunch


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