Baked Cod With Olives And Spring Onion

Baked Cod With Olives And Spring Onions


  • Bacofoil Non-Stick, enough to cover a baking dish
  • 1 teaspoon extra virgin olive oil
  • 2 x 6 oz (175 g) cod fillets, skinned
  • 16 stoned black olives, finely chopped
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 bunches spring onions, finely chopped
  • 2 chillies, finely diced
  • juice and zest of 1 lime
  • salt and ground black pepper
  • ¼ pint ( 150ml) tomato juice
  • ¼ pint (150ml) fish stock


  1. Preheat the oven to 230°C/Gas 8. Lightly oil a foil sheet and line a baking dish and place the cod in the bottom.
  2. In a bowl, combine the olives, herbs, spring onions chillies and lime zest with the lime juice and spread this mixture over the top of the cod.
  3. Season, then pour the tomato juice and fish stock around the fish, and bring to the boil over a medium heat. Bring the foil edges together and seal together tightly.
  4. Place the dish in the preheated oven and cook for 12 minutes. Serve immediately, using the juices as a sauce, along with a herbed leaf salad.

Cook Time

12 mins