Italian Baked Cod

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Italian Baked CodI’m always looking out for fish recipes that don’t make my kitchen smell too fishy!   This dish is just perfect for that.  You don’t get strong fishy smells escaping into the house, yet it retains all the flavours and juices of a lovely piece of cod. When I first made this dish it did seem to lack a certain zip – it needed a bit of a kick, so I added Cayenne pepper and a little more salt than I would normally use. That did the trick.  Don’t leave out the capers as they also add a lovely flavour to the dish.

A Nice Piece Of Cod For Baking

A Nice Piece Of Cod For Baking


Italian Baked Cod
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Two pieces of boneless cod
  • Tin of chopped tomatoes
  • Handful of thinly sliced mushrooms
  • One onion thinly sliced
  • Glug of olive oil
  • Teaspoon dried basil
  • 10 basil leaves chopped
  • 1 tablespoon chopped capers
  • Juice of half a lemon
  • Half teaspoon cayenne pepper
  • 2 cloves of garlic thinly sliced
  1. Pre-heat the oven gas mark 5.
  2. Gently fry the thinly sliced onion for 5 minutes.
  3. Add the chopped garlic and cook gently for a further 5 minutes.
  4. Add the can of tinned tomatoes and dried basil and simmer for 15 minutes.
  5. Add the sliced mushrooms and simmer for a further 10 minutes. You want the juice to evaporate so that you have a thickish sauce.
  6. Add the capers and chopped basil leaves to the dish.
  7. Place the cod In an oven proof dish and season with salt, pepper and cayenne pepper. It does need quite a lot of seasoning to bring out the flavour of the fish and sauce.
  8. Squeeze the half a lemon over the fish.
  9. Pour the thick tomato sauce over the fish.
  10. Cover with foil and place in the oven on the top shelf for 30-35 minutes.
  11. Serve with potatoes and salad or your favourite vegetables

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