BlogDinnerOven-baked Cod on Hot Mushroom Salsa

Oven-baked Cod on Hot Mushroom Salsa

Oven-baked Cod on Hot Mushroom Salsa

Serves 4


2 tbsp olive oil

1 garlic clove, crushed

300g chestnut mushrooms, finely chopped

1 bunch spring onions, trimmed and finely chopped

150g bottled roasted red peppers (packed in brine), drained and chopped

2 tbsp sun-dried tomato paste

A few drops balsamic vinegar,

4 thick slices rustic-style bread, such as ciabatta

4 x 150g skinless cod fillets

Salt and freshly ground black pepper

Rocket or salad leaves, to garnish


  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. Heat the olive oil in a frying pan and add the garlic, mushrooms and spring onions, sautéing them over a medium-low heat until very soft, about 5-6 minutes.
  3. Stir in the chopped peppers and sun-dried tomato paste.  Add a few drops of balsamic vinegar and season to taste.
  4. Spread the pieces of bread with half the mushroom mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spread the remaining mushroom mixture on top. Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with rocket or salad leaves.