Cod Loin With Sun-dried Tomato Tapenade Crust

This is completely delicious and so easy to make – light and summery but deeply savoury. And ta-dah! Apart from the fish and herbs it’s made from store cupboard ingredients and takes under half an hour to prep and cook.

I’m ready for my close-up, Mr DeMille.

Baked Cod Loin With a Sun-dried Tomato Tapenade Crust

Image of prepared dish ready for the oven


2 pieces of cod loin, each weighing approx 165-175 g

2 tablespoons  of black olive paste (or whizz some pitted black olives)

2 heaped teaspoons of capers, rinsed and drained

2 tablespoons of white breadcrumbs

2 tablespoons of sun-dried tomatoes in oil, roughly drained

2 handfuls of fresh basil leaves

Image of the ingredients for the topping


Preheat oven to 400F/200C/Gas 6

Roughly chop the capers, sun-dried tomatoes and basil (reserving a few sprigs of basil for decoration) and mix with the black olive paste and the breadcrumbs

Press the mixture firmly onto the pieces of cod loin

Place the fish on a lightly oiled baking tray and cook for about 20 minutes

Decorate with the reserved basil sprigs and serve with the veg of your choice or a lemony, peppery salad.

Image of cod served on a plate

8 thoughts on “Cod Loin With Sun-dried Tomato Tapenade Crust

    • Thank you. You’re right about the freshness – nothing worse than yellowing, dried up cod! But fresh it’s a joy to eat. You’re lucky in your fishmongers where you are.

  1. Pingback: Cod loin with preserved lemon | Mrs Portly's Kitchen

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