Tasty crusted cod from Jamie's 30 Minute Meals: A Revolutionary Approach to Cooking Good Food Fast (page 140) by Jamie Oliver

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My mashy peas; Tartare sauce; Warm garden salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SusanAx on January 13, 2023

    I really liked this dish, but after less than 10 minutes under the broiler in the center of the oven my breadcrumbs were completely blackened. Thankfully I had extra, and the fish (a thick piece of Atlantic cod) wasn't done yet, so I scraped off the burned bits, topped the fish with more crumbs and a drizzle of olive oil, turned off the broiler and put the fish back in a 375 oven for 5-8 minutes until the fish was just cooked through and the crumbs were nicely browned. Who knows, maybe broilers work differently in the UK?

  • KarinaFrancis on May 15, 2022

    I’ve been wanting to make this for years and it’s as good as I’d hoped. The tomato topping is really intense, but I liked that. I used very soft white bread, it would be even better with some stale sourdough. The tartare is fantastic, tangy and bright - a perfect match with the fish. Next time I’ll make the rest of the sides

  • sharonbakar on April 30, 2022

    The fish was okay. The topping consists of a very pungeant pesto which was just too intensly flavoured for me. The mushy peas and salad were really nice. Will make this again but will adjust the topping.

  • peaceoutdesign on January 04, 2022

    Perfect for cod or tilapia which I usually find very bland. This was pretty easy and a good weekday meal. I didn't do any of the sides, which I am sure would have been great additions.

  • lou_weez on February 03, 2021

    Really enjoyed this dish. Used ling instead of cod and cooked it in the oven.

  • TrishaCP on February 10, 2019

    I adapted this for the oven (350 for 20 minutes), but otherwise mostly followed the recipe. (I used hot pepper flakes instead of the fresh chile, and skipped the basil.) I concur that this is very tasty- although next time I would omit the Parmesan from the topping too- it isn’t needed with the rest of the umami-laden ingredients. Served with polenta and spinach.

  • shewolffe on March 29, 2017

    Slightly adapted this recipe to include ingredients I had in the cupboard (so no basil or fresh chilli, but a dash of peperoncino spice mix instead). And I made it all in the oven instead of using the grill. I was in no real hurry, so this worked for me. And I served it with cauliflower cheese made with gorgonzola and parmesan. It was utterly delicious - really good strong flavours. I'll definitely make it again.

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