Cod and chorizo tomato bake

  • Serves 4

Looking for midweek meal ideas? Try this easy cod recipe

Cod and chorizo tomato bake

Dinner is bound to go swimmingly with this fish dish that’ll transport you to the warmer climes of the Mediterranean.




  • Chorizo 120g, diced
  • Onion 1, diced
  • Chopped Tomatoes 400g tin
  • Pitted black olives 50g, sliced
  • Capers 1 tbsp
  • Chicken stock 150ml
  • Cod loins 4, approx. 500g
  • Extra virgin olive oil 1 tbsp
  • Breadcrumbs 50g
  • Garlic clove 1, crushed
  • Fresh parsley 1 tbsp, finely chopped


  • Step 1

    Preheat the oven to 200°C/Gas Mark 6. Heat a large pan and fry the chorizo and onion for 4-5 minutes. Add the tomatoes, olives, capers and stock. Bring to the boil, simmer for 5 minutes, then transfer to an ovenproof serving dish. Flatten with the back of a spoon.

  • Step 2

    Nestle the cod loins into the tomato sauce and bake in the oven for 15-20 minutes.

  • Step 3

    Meanwhile, heat the oil in a small frying pan and fry the breadcrumbs and garlic for 1-2 minutes until golden and crispy. Stir in the parsley. To serve, sprinkle the breadcrumbs over the cooked cod.

Recipe and image courtesy of Tarantella,